Smoked Brisket Shepherd’s Pie

Preparation

1. Cut the onion and the carrots into small pea-sized dices. Chop the smoked brisket into small cubes as well. Slice the chives and set aside for use later. Grate the horseradish and the cheddar cheese. Mix the grated cheese and horseradish and set aside.
2. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes and then return to the saucepan. Mash the potatoes and then add the butter, salt and pepper, cheddar/horseradish mix, and continue to mash until smooth.
3. While the potatoes are cooking, prepare the filling. Place the canola oil into a pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the BBQ Sauce and the Beef gravy and stir to combine. Add the brisket, salt and pepper and cook until browned and cooked through, approximately 4-5 minutes. Finally, add the green peas and cook until hot.
4. Set the Memphis Wood Fired Grills to 350F and use oak pellets for this cook.
5. Spray an oven-proof baking dish with Duck Fat and spread the brisket mix evenly on the bottom. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Use a knife to make patterns in the potato mash.
6. Place the baking dish directly on the grill grates. Close the lid and cook until the filling is hot and bubbly, and the peaks on the potato begin to brown, 35-45 minutes Sprinkle chives on top. Serve immediately.