Brisket Shepherd’s Pie

Recipe

Mashed Potatoes:

• 7 russet potatoes, skinned and sliced
• 3/4 cups of milk
• 4 tbsp butter
• 1 tsp Lawry’s seasoned salt
• 1/4 tsp black pepper

Boil sliced potatoes until fork tender. Drain water and remove from heat, then add milk, butter, seasoned salt, and pepper. Mash to desired consistency.

Shepherd’s Pie:

• 2 lbs chopped brisket
• 1 diced white onion
• 1 cup beef broth
• 4 tbsp butter
• 12 oz frozen peas and carrots
• 6 oz frozen corn
• 1 can cut green beans
• 1/2 cup tomato paste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Saute onions in butter on medium heat until translucent. Add frozen peas, carrots, and corn. Stir mixture occasionally until vegetables are heated through. Preheat oven to 350°. Add tomato paste, green beans, beef broth, salt, pepper, and garlic powder. Mix well, then add brisket and stir occasionally. Reduce heat to low and simmer until potatoes are ready. Transfer meat and vegetable mixture to a 9×13 glass baking dish, spreading evenly. Add mashed potatoes and spread evenly on top. Bake at 350° for 25 minutes, until edges of the dish are bubbling. Allow 5 minutes to cool, then serve and enjoy! SO GOOD!

Optional Cheese: At 10 minutes remaining on the 25 minute baking timer, add shredded cheese to the top and complete baking. Delicious!