Leftover Brisket Shepherd’s Pie

Step 1

Peel your potatoes and chop them into cubes about 1-½” thick.

Step 2

Add the potatoes to a pot of boiling, salted water, and let simmer for 20 minutes or until the potatoes are fork tender.

Step 3

Strain the potatoes, then add them to a mixing bowl with the cheddar cheese, cream cheese, heavy cream, salt, and pepper. Mash until smooth, then set aside to cool.

Step 4

In an oven proof pan over medium heat, saute the shallot in olive oil until translucent, then add the garlic and cook for a minute more.

Step 5

Add the brisket and Worcestershire sauce to the pan. Stir to combine. Let it cook for 5-7 minutes, stirring occasionally, until the brisket is heated through and starts to break down.

Step 6

Sprinkle the flour on top, mix it in, then add the beef broth and give it a good stir. Bring to a simmer for 5-7 minutes, stirring occasionally, until it thickens into a gravy-like consistency.

Step 7

Add the frozen veggies and mix until well incorporated.

Step 8

Spread the cheddar mashed potatoes on top to fully cover the filling, then bake at 350°F for 30-40 minutes, or until the potatoes are golden brown and just starting to get crispy on top.

Step 9

Serve immediately with (optional) green onions on top.