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Our beefy brisket potato bake is a hearty and delicious variation of the classic shepherd's pie, made with layers of slow-cooked tender brisket, that is shredded, mixed with vegetables and topped with a creamy au gratin potato crust, cheddar cheese, Monterey Jack cheese.
Our brisket is first slow-cooked until it's tender and falling apart, using a combination of beef broth, red wine, and aromatic vegetables, onions, carrots, peas, and celery, along with additional seasonings, Worcestershire sauce, tomato paste, and herbs. You will want to bake in the oven until the potatoes are golden brown and the filling is hot and bubbly. The result is a comforting and flavorful dish that's perfect for a cozy dinner at home or for serving a crowd at a special event.
microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE.
Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350°F degrees for 20 - 25 minutes until hot. Heat to 165°F degrees (Internal Temperature). Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.
Beef, potatoes, onion, peas, carrots, beef broth, tomato, English peas, cheddar cheese, Monterey jack cheese, cream, corn starch, butter, milk, sour cream, garlic powder, fresh herbs, house seasoning, canola oil Contains: Milk
Notes: At Front Porch Pantry we strive to deliver generous portions. Actual serving size may contain up to 2 servings per container. Nutritional information may exclude sauces, dressings, marinades and brines.
Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.
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