Smoked Oxtail Shepherd’s Pie
The classic Shepherd’s Pie is completely reimagined with a smoky flare! Bear Mountain ambassador Michael Duarte completely blows our minds with this savory, comfort dish.
Prep
8 hours
Cook time
45 Minutes
Serves
4-6
Smoked Oxtail Shepherd’s Pie
Steps
Instructions for Oxtail:
- Rub your oxtails with your favorite rub.
- Preheat smoker to 225°F and add Bear Mountain’s Chef’s Choice Pellets. Place oxtails in for 4 hours, spritzing with 50/50 apple juice and Worcestershire every 30 minutes. Once smoked for 4 hours, remove from smoker and set aside.
- In a pot on medium heat add avocado oil and chopped onions and sauté until translucent.
Ingredients:
Oxtail Prep Ingredients:
- 4 lbs. oxtails
- 3 oz. Big Unc Bad Bully Rub
- 2 tbsp avocado oil
- ½ yellow onion - diced
- 3 tbsp butter
- 3 tbsp flour
- 3 tbsp tomato paste
- 1 cup red wine
- 3-4 cups beef broth
- 2 tbsp Worcestershire sauce
- 3 tbsp Sriracha
- 1 cup frozen mixed peas & carrots
- 2 cinnamon sticks
- Salt and pepper to taste
- Apple juice – for spritzing
- Bear Mountain Chef's Choice Wood Pellets
Shepherds Pie Ingredients:
- Smoked and braised oxtail
- Peas and carrots – from the braise
- 4 large potatoes
- 6 tbsp butter - softened
- 1 cup milk
- 3 tbsp parmesan cheese
- 2 tbsp parsley