Leftover Brisket Sheperds Pie
beef brisket, cubed
salt & pepper to taste
beef broth, reduced sodium
can of chopped tomatoes
frozen peas, thawed, or frozen mixed vegetables, thawed
frozen carrots, thawed, or frozen mixed vegetables, thawed
mashed potatoes, leftover or instant
shredded cheddar cheese
1Heat oil in 2 quart saucepan. Add onions, garlic and bay leaves. Cook 3-4 minutes until veggies are soft. Add brisket and heat through.
2Dust 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.
3Add 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.
4Bake 350 degrees 30 minutes.