Brisket Shepherd’s Pie – Heath Riles

WHAT HEATH USED IN THIS RECIPE:

• YETI Rambler 30 oz https://amzn.to/3hgPu6d
• Heath Riles BBQ Everyday Rub https://bit.ly/3cRtASw
• Dutch Oven https://amzn.to/3gtW8by
• Large Aluminum Sheet Pan https://amzn.to/3Vn3opt
• Glass Olive Oil Bottle https://amzn.to/3z139Hf
• Glass Bowl https://amzn.to/3eYbkgx
• Rubber Spatula https://amzn.to/3TDwyjb
• Rubber Pot Holders https://amzn.to/3TpxCaa

INGREDIENTS:

• Heath Riles BBQ Everyday Rub
• Leftover chopped brisket 1.5 lbs
• 1 Chopped onion
• 2 tablespoons of flour
• Worcestershire sauce ( add as much as you see fit)
• Mushrooms
• Frozen carrots & peas
• 48oz Bob Evans Potatoes
• 3/4 cup of Beef Stock
• Shredded cheese • Olive Oil

DIRECTIONS:

1. Fire up your grill, and place your Dutch oven on your grill to heat up.
2. Once your Dutch Oven is hot, add olive oil, mushrooms and onions. Add a few dashes of Worcestershire sauce and sprinkle in some Heath Riles BBQ Everyday Rub. Let it cook for 5 minutes.
3. After 5 minutes, add your leftover brisket. Let that cook for an additional 5 minutes.
4. After 10-12 minutes, add 2 tablespoons of flour and 3/4 of your beef stock.
5. Once it becomes a gravy consistency, pour in your bag of carrots & peas. Stir well.
6. After 10 minutes, add your mashed potatoes and sprinkle your shredded cheese over the top.
7. After the cheese is melted, take off the grill and serve!