Leftover Brisket Shepherd’s Pie
A smoked brisket-based meat base with gravy and vege, topped with a creamy cheese and potato mash.
Servings 8
Calories 669kcal
Ingredients
- 2 lb russet potatoes
- 16 oz cheddar cheese shredded
- 4 oz cream cheese softened
- ½ cup heavy cream
- 1/4 cup salted butter
- 2 tsp Kosher salt
- 2 tsp black pepper
- 1 tbsp olive oil
- 1 shallot finely diced
- 3 cloves garlic minced
- 2 lb smoked brisket cut into cubes
- 2 tbsp Worcestershire sauce
- 3 tbsp flour
- 1 cup beef broth
- 16 oz frozen mixed vegetables
Instructions
- Peel your potatoes and chop them into cubes about 1-½” thick.
- Add the potatoes to a pot of boiling, salted water, and let simmer for 20 minutes or until the potatoes are fork tender.
- Strain the potatoes, then add them to a mixing bowl with the cheddar cheese, cream cheese, heavy cream, salted butter, salt, and pepper. Mash until smooth, then set aside to cool.
- 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.
- 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.
- 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.
- Add the frozen veggies and mix until well incorporated.
- 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.
- Serve immediately with (optional) green onions on top.
Nutrition
Calories: 669kcal | Carbohydrates: 35g | Protein: 43g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 158mg | Sodium: 1290mg | Potassium: 1119mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3864IU | Vitamin C: 14mg | Calcium: 472mg | Iron: 4mg
