Shredded Brisket Cumberland Pie recipes

Ingredients

• 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
• 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 or soy milk
• 1 Tbsp olive oil
• 2 tsp kosher salt, divided
• ¼ cup matzo meal
• 1 Tbsp ground sweet paprika

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