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Brisket Shepherd's Pie
2 lbs of brisket, chopped (or a combination of brisket and ground beef (cooked) 2 tbsp olive oil 2 cloves garlic, minced 1 c chopped onion salt and pepper to taste 2-3 tbsp flour 2 cups beef broth 1 cup crushed tomatoes 4 cups of frozen vegetables, chopped fine 3 tbsp parsley 6 cups mashed potatoes 2 tbsp butter, chopped into small pieces 1/4 cup shredded cheddar cheese
Saute garlic and onions in olive oil, until translucent.
Add in chopped brisket (and/or ground beef) and season with salt and pepper to taste.
Sprinkle mixture with flour and stir to coat thoroughly.
Add in beef broth and stir. Cook over medium low heat until mixture has thickened. Add in crushed tomatoes.
Pour mixture into the bottom of a prepared 9x13 glass pan.
Spoon mashed potatoes on top, and spread evenly until the entire surface is covered. Dot with butter and sprinkle shredded cheese on top.