Leftover Brisket Sheperds Pie
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|2 lb||beef brisket, cubed|
|2 clove||garlic, minced|
|1 c||onion, chopped|
|salt & pepper to taste|
|2 c||beef broth, reduced sodium|
|8 oz||can of chopped tomatoes|
|2 c||frozen peas, thawed, or frozen mixed vegetables, thawed|
|2 c||frozen carrots, thawed, or frozen mixed vegetables, thawed|
|3 Tbsp||parsley, chopped|
|6-8 c||mashed potatoes, leftover or instant|
|1/4 c||shredded cheddar cheese|
Heat oil in 2 quart saucepan. Add onions, garlic and bay leaves. Cook 3-4 minutes until veggies are soft. Add brisket and heat through.
Dust all with the flour and cook 3-4 minutes, stirring often. Pour in the broth and cook 2-3 minutes until it thickens. Add the tomatoes, simmer 5 minutes.
Add peas, carrots and parsley. Transfer to either a 9" x 13" casserole pan or a large casserole dish. Spread top with the mashed potatoes, dot with butter and sprinkle with the cheese.
Bake 350 degrees 30 minutes.