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Beef Brisket Shepherd's Pie

An exciting twist on a classic favorite of shepherd's pie

1 (16-ounce) package Farm Rich Smokehouse Pulled Beef Brisket
2 tablespoons butter, melted and divided
1 small yellow onion, finely diced
½ cup beef broth
½ (16-ounce) bag frozen peas and carrots
3 cups prepared mashed potatoes, hot
Prepare brisket according to package directions.
In a large sauté pan, add 1 tablespoon butter and onion.
Cook over medium heat until the onion is translucent.
Stir in beef broth and bring to a simmer.
Stir in peas and carrots and brisket and bring to a simmer.
Cook, stirring occasionally, until completely heated through (about 5 minutes).
Preheat oven to broil.
Spoon the hot filling into a shallow (9-inch) baking dish.
Spread the mashed potatoes evenly over the filling.
Drizzle the remaining butter over the potatoes and place under the broiler.
Cook until the potatoes are browned (about 1 minute).
Serve immediately.
6 Servings