With the 5 lb. brisket I made this week, there were plenty of leftovers to be creative with. The first was a beef and biscuit pie. Instead of a traditional shepherd's pie with mashed potatoes, I made my own version with a biscuit topping. Throw in the leftover brisket, some carrots and onions, a little gravy and voila! A delicious and pretty healthy one dish meal (+1 skillet)!
Beef and Biscuit Pie
Biscuit dough (made from Jiffy baking mix)
Chopped leftover brisket
2-3 chopped carrots
1/2 of an onion, chopped
1 cup beef broth
Splash of milk (less than 1/4 cup)
Preheat oven to 350 degrees and take out a casserole dish with a lid
Heat small amount of olive oil over medium heat.
Add chopped carrots and onions, cooking until just soft
Remove carrots from the skillet and put into casserole dish
Add chopped brisket to the casserole dish
Put skillet back on the stove and add the beef broth and milk, heating until warm
Pour over brisket and veggies
Spoon the biscuit dough over the mixture, completely covering the dish
Bake 30 minutes, or until biscuits are browned.
Serve with salad and enjoy!