Real Recipes From Real Home Cooks ®

leftover brisket sheperds pie

(1 rating)
Recipe by
Elaine Laskowski
Plymouth, PA

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

(1 rating)
yield 6 -8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For leftover brisket sheperds pie

  • 1 tsp
    oil
  • 2 lb
    beef brisket, cubed
  • 2 clove
    garlic, minced
  • 1 c
    onion, chopped
  • 2
    bay leaves
  • salt & pepper to taste
  • 2 Tbsp
    flour
  • 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
    butter
  • 1/4 c
    shredded cheddar cheese

How To Make leftover brisket sheperds pie

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 350 degrees 30 minutes.
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