Brisket Shepherd’s Pie

2 lb potatoes

¾ c milk

2 TB butter

1) Boil potatoes for 15 minutes. Mash with milk, butter, and salt and pepper to taste.

1 small onion, chopped fine

2 carrots, chopped fine

                2) Saute 5 minutes in ovenproof pan that can withstand the broiler.

¾ c peas

3 c leftover brisket (cooked), shredded or cubed

2 c sauce from brisket, or 1 c beef broth

1 TB fresh thyme, chopped

                3) Add to pan. Cook 7 to 10 minutes.

                4) Spread mashed potatoes on top. Broil 1 minute until browned.



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