Elaine Laskowski Recipe

Leftover Brisket Sheperds Pie

By Elaine Laskowski hathor

This is a great tasting recipe to make with the leftover brisket instead of the old BBQ sandwiches.

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Stove Top


1 tsp
2 lb
beef brisket, cubed
2 clove
garlic, minced
1 c
onion, chopped
bay leaves
salt & pepper to taste
2 Tbsp
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
2 Tbsp
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1/4 c
shredded cheddar cheese
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy