Start by preparing some chopped vegetables (onions, carrot and celery). In the meantime, heat up your Lodge and melt the butter together with the oil.
Wilt the chopped vegetables, and after a couple of minutes add the minced meat, chopping it well.
Add the thyme and bay leafs, then add the tomato paste, the worchestershire sauce and the broth, and leave to boil for an hour, until the sauce condenses.
In the last 20 minutes, add the peas and salt & pepper to boost the flavor. If you want, you can use a touch of rub of your choice to complete the work.
In the meantime, boil the potatoes in salted water until they are tender. You can adjust by stabbing one of them with a toothpick: if it goes through it was not a brisket ready to serve, you’re there!
With a pair of gloves, drain them, peel them and pass them in the vegetable mill to make a purée. Add butter, milk and egg yolks to lengthen the consistency, and adjust with salt, pepper and nutmeg.
Now, if you are a real chef, I ask you to take a sac a poche and make nice tufts of potatoes over the sauce that you have ready in the Lodge. If you are like me, and there is no time or you are already half drunk, spread the purée so as to cover the whole pot.
One way or another, load the Lodge in your barbecue, set indirectly at about 220 ° C and let it cook for another 30 minutes. You can give a boost by raising the temperature in the last 10 minutes, until the potato crust browns.
Let it cool for 5/10 minutes, so that it becomes easier to serve!