Leftover Brisket Sheperds Pie

Elaine Laskowski


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


★★★★★ 1 vote

15 Min
30 Min
Stove Top


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  • 1 tsp
  • 2 lb
    beef brisket, cubed
  • 2 clove
    garlic, minced
  • 1 c
    onion, chopped
  • 2
    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
  • 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.

Printable Recipe Card

About Leftover Brisket Sheperds Pie

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

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