Shredded Brisket Cumberland Pie

Early recipes for Cumberland pie often include butter-rich mashed potatoes and occasionally there is cheddar cheese in the potato mix. With the accessibility of so many pareve milk-style products—from almond and cashew to soy or oat—creamy potatoes are now easy for kosher cooks. 

Ingredients

For the brisket filling:

3 lbs brisket, second cut preferred

1 Tbsp kosher salt

3 Tbsp sweet paprika

1 Tbsp canola or vegetable oil

1 Tbsp olive oil

6 large cloves garlic, peeled and cut in half, any green center removed

1 (6-ounce) can tomato paste

4 large leeks, washed well and cut into 1-inch chunks, white part only (see Kitchen Tips)

2 cups sweet, full-bodied red wine

⅓ cup mushroom broth

1 cup low-sodium beef stock

4 large carrots (about 1 pound), peeled and cut into 1-inch chunks

6 medium parsnips, (about 1 pound) peeled and cut into 1-inch chunks

6 small turnips (about 1 pound), peeled and cut into 1-inch chunks

4 dried bay leaves

For the topping:

3 pounds russet potatoes (about 6 medium), peeled and cubed (about 9 cups total)

4 Tbsp dairy-free, non-hydrogenated margarine

2 Tbsp extra-virgin olive oil

1 cup almond milk 

1 Tbsp olive oil

2 tsp kosher salt, divided

¼ cup almond meal

1 Tbsp ground sweet paprika

Directions

Make the brisket: Preheat the oven to 285ºF. Gently sprinkle the brisket with salt and paprika on both sides and rub well to coat.

Heat a large, heavy ovenproof saucepan or Dutch oven over high heat, pour in the oils, and heat until they shimmer.

Carefully place the brisket into the pan and sear for 2 minutes on each side. Transfer to a rimmed sheet pan and set aside. Reserve the saucepan.

Add the tomato paste to the pan and stir well to toast for 45 seconds to 1 minute. Add the leeks, stir to coat, and cook for 2 minutes, or until the leeks just begin to soften. Add the wine and mushroom broth and stir well. Bring to a boil and reduce the heat to a simmer. Add the stock and stir well. Carefully return the brisket to the pot, and add the carrots, parsnips, turnips, and bay leaves. Cover the pot and place in the oven.

Cook for 3 hours. Refrigerate, covered, for 2 to 3 days.

For the brisket filling:

3 lbs brisket, second cut preferred

1 Tbsp kosher salt

3 Tbsp sweet paprika

1 Tbsp canola or vegetable oil

1 Tbsp olive oil

6 large cloves garlic, peeled and cut in half, any green center removed

1 (6-ounce) can tomato paste

4 large leeks, washed well and cut into 1-inch chunks, white part only (see Kitchen Tips)

2 cups sweet, full-bodied red wine

⅓ cup mushroom broth

1 cup low-sodium beef stock

4 large carrots (about 1 pound), peeled and cut into 1-inch chunks

6 medium parsnips, (about 1 pound) peeled and cut into 1-inch chunks

6 small turnips (about 1 pound), peeled and cut into 1-inch chunks

4 dried bay leaves

For the topping:

3 pounds russet potatoes (about 6 medium), peeled and cubed (about 9 cups total)

4 Tbsp dairy-free, non-hydrogenated margarine

2 Tbsp extra-virgin olive oil

1 cup Farm Fresh Nuts homemade almond milk

1 Tbsp olive oil

2 tsp kosher salt, divided

¼ cup Farm Fresh Nuts Almond meal

1 Tbsp ground sweet paprika

When you are ready to continue with the recipe, make the mashed potatoes: Fill a large pot with cold water and salt well. Add the potatoes and bring to a boil over high heat. Cook until the potatoes are fork tender, about 30 minutes. Drain the potatoes and push them through a ricer into a large bowl. Add the margarine and 2 tablespoons extra-virgin olive oil and mash until melted. Add almond milk and mix well. Season with 1 teaspoon salt.

While the potatoes are cooking, skim the layer of fat and accumulated scum from the surface of the brisket pot and discard.

Remove the meat from the pot, shred and then chop it before covering with foil. Set aside. Transfer the carrots, parsnips, and turnips to a work surface, reserving the pot. Cut the vegetables into ½-inch pieces.

Set the pot over medium heat and cook the sauce until it is reduced in volume by half, about 10 minutes. Strain the sauce through a fine-mesh strainer and return to the pot. Return the brisket and vegetables to the pot and stir well. Cover and reduce the heat to a simmer.

Spray a 2½- to 3-quart round oven-proof casserole/serving dish with nonstick vegetable oil spray.

Preheat the oven to 400ºF. Place the brisket and vegetable mixture into the prepared casserole dish. Cover with the mashed potatoes. Bake until heated through and the mashed potatoes just begin to turn golden, about 30 to 35 minutes.

Heat the olive oil in a small skillet set over high heat until it shimmers. Add the matzo meal, paprika, and the remaining salt, stir well, and cook until the mixture turns a light brown. Sprinkle the seasoned crumbs liberally over the casserole and return it to the oven. Bake for an additional 5 to 6 minutes, until the matzo meal and potatoes are deep golden brown on top.