Gluten Free Friday-Brisket Shepard's Pie

Shepard's pie usually involves lamb (hence the shepard), but I decided to add a twist to the normal recipe and use tender brisket. This is a super filling gluten-free meal. I hope you enjoy it as much as I have. Serves 6

 Ingredients

2 cups blue cheese mashed potatoes (see previous recipe)

1/2 cup frozen peas, thawed

1/2 cup cooked carrots, sliced

1/4 cup mushrooms, sliced and cooked 

(I usually cook them in a pan with a little bit of butter)

1 lb brisket, washed and patted dry

1 cup gluten-free organic beef broth

1 tbsp extra virgin olive oil

salt and pepper to taste

Preheat oven to 350 F

In a dutch oven or oven safe container with aluminum foil, drizzle olive oil 

Place brisket in oil and rub

Add salt and pepper

Rub all over, then cover

Place in the oven for 1.5 hours, until tender

Meanwhile, make mashed potatoes

Combine vegetables

When beef is cooked, pull out of the oven and let cool for 5 minutes

Change the oven temperature to Broil

In a large serving dish, cover the bottom with brisket

Cover in juices from dutch oven

Add vegetables and top with mashed potatoes

Place back in the oven and broil for 5 minutes, until top is a little golden

Enjoy!

Copyright © 2012 Rachel Pollard