Smokin' Shepard's Pie

Links Of Interest

8 servings of mash potatoes

left over 15 bean soup beans, drained & rinsed with out broth/juice, approx. 3-4 cups

med./lg. bag of frozen mixed vegetables, thawed

house seasoning for potatoes

2 cups shredded cheese (Colby/monterey jack)

this makes a 15x11 casserole, it can be reduced.

the brisket needs to be already cooked, sliced lengthwise then sliced again in 1/4 to 1/2 pieces. place in baking dish.

I used half of one of the really large bags of vegetables that has zucchini, squash, carrots, broccoli, cauliflower.  the pieces are kind of large so I quartered the flat veggies and diced the flowery ones, especially the cauliflower to make small enough for my picky eater to eat and not be bothered by seeing it in there. Add these to the dish and mix with the meat.

the beans, I used some left over 15 bean soup. I just drained off all the juice and rinsed the beans so they weren't soupy any more.  you could probably use any type of bean/s just remove the juices.  mix with the meat and veggies, tossing with your hands till well mixed.

once well blended, add cooked mashed potatoes, adding the house seasoning to potatoes as your spreading over the top like frosting a cake. about 8 servings will cover this size dish.

Bake at 350 degrees for 45 minutes checking after 30 minutes to make sure the mashed potatoes are not burning or drying out too much. can cook at 275 degrees for an hour and be alright, just need to cook till warmed through the center.

remove and add cheese to top, return to oven for a few minutes or cover and let the heat melt cheese till ready to serve.

Tip: making instant mashed potatoes are excellent, the trick is to use more butter than the box says and reduce the water and add more milk equally. add milk by what ever you reduce the water so your liquid is still right.  this trick will not let boxed mashed tators taste like the box.