Smoked Pot Roast Shepherd’s Pie

This creation is one of the more satisfying recipes that I have developed.  My family and I love smoked meats.  This creation, though, adds some layers that are all me.  Sometimes, you just gotta make something purely for yourself.  Haven’t we earned the right?  Absolutely.

This creation is a spin on the old classic using smoked pot roast and then reserving the liquid for a gravy.  The pot roast took 2 days to make (partially because of lack of time).  The first day was smoking the pot roast.  I cannot remember if I have ever tried to smoke a pot roast before but one knows it should be a good cut for smoking because of its high fat content and need to cook low and slow to soften the meat.

Ingredients:

• 1 – 5 lb pot roast
• 3 -4 tbsp each Cajun seasoning and seasoned salt
• 2 cups chicken stock
• 3 stalks each of celery and carrots
• 1 yellow onion
• 1 -2 tbsp each Cajun seasoning and seasoned salt
• 1 cup reserved stock
• 4 lbs of russet potatoes
• 1 loaf of cream cheese, softened
• 2 tbsp seasoned salt
• 2 tsp ground black pepper
• 1/2 cup fat free half and half
• 2 tbsp of butter,
• 2 ears of corn, grilled
• 2 tbsp each flour and butter
• Slat and pepper to taste

Directions:

Rub the seasoning on the meat and let rest for a couple of hours.  Heat your smoker to 225 degrees and fill with hickory and cherry woods.  Cook for 3 – 3.5 hours.  Remove from heat, let cool and then store in refrigerator.  Remove from fridge and let warm up.  In a stock pot, add the stock and vegetables and 2nd round of seasoning, then add the pot roast.  Bring to a boil and reduce to simmer and let cook for another 3 hours.  Reserve and strain the stock.  Shred the pot roast with a fork and put back into a sauce pot and put in 1 cup of the reserved stock.

Meanwhile, put your potatoes in to a pot of boiling water and cook until you can easily put a fork in to the potatoes – about 12 – 15 minutes.  Drain the potatoes and put in to your mixer.  Add the softened cream cheese, the half and half, butter and the seasonings.  Mix until thoroughly combined.  On your outside grill, grill the corn on medium heat for about 10 minutes rotating during the cooking process.  Cut of the cob.

Assemble the pie by layering the ingredients in a baking dish.  First layer in the pot roast, then the corn and top with the potatoes.  Put into a 325 degree oven for 25 minutes.  Then, in the final 3 or 4 minutes, turn the oven to high broil and get a little browning on the top of the potatoes.

Meanwhile, in a saute pan, melt 2 tbsp of butter.  Then, add the 2 tbsp of flour and mix to form a roux.  Finish by adding in the stock.  To serve, take a spoon and put a solid portion on your plate and top with the gravy.  Enjoy!