1. Preheat the Yoder Smoker: Set your Yoder YS640S to 375°F using oak or hickory pellets for a deep, smoky flavor.
2. Sauté the Vegetables: In a cast-iron skillet over medium heat, melt the butter and add the shallots, onions, celery, and carrots. Cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes.
3. Build the Gravy: Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour, stirring constantly to coat the vegetables. Slowly pour in the Guinness, followed by the beef broth. Add the Worcestershire sauce, smoked paprika, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until thickened.
4. Add the Brisket and Peas: Stir in the shredded brisket and peas. Let the filling simmer for another 5 minutes. Stir in the fresh parsley, then remove from heat.
5. Top with Puff Pastry: Roll out the puff pastry and lay it over the skillet, trimming any excess. Press the edges to seal, then cut a few small slits in the top for steam to escape. Brush the top with egg wash.
6. Smoke the Pot Pie: Place the skillet in the Yoder smoker and cook for 35-40 minutes, or until the pastry is golden brown and flaky.
7. Serve & Enjoy: Let the pot pie rest for 10 minutes before serving. Dish up this smoky, rich, and comforting meal with a pint of Guinness for the ultimate St. Paddy’s Day feast!
