LEFTOVER BRISKET SHEPERDS PIE

Leftover Brisket Sheperds Pie image

Provided by Elaine Laskowski

Time 45m

Number Of Ingredients 15

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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

Steps:

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.