Give this cozy casserole a try for the perfect ending to a cold, winter day.
Wine-Braised Beef Shephard’s Pie
Serves 6-8
Adapted from The Kitchen Sink Recipes
Ingredients:
Shephard’s Pie Filling:
2 Tablespoons olive oil
1-1/2 – 2 lb chuck roast, cut into hunks
salt & pepper
1 cup carrots, sliced
2 stalks celery, sliced
1/2 large onion, chopped
2 Tablespoons flour
3/4 cup water
3/4 cup chicken broth
2 cups red wine
1-1/2 cups frozen peas
Mashed Potatoes:
2 lbs potatoes, chopped
4 Tablespoons butter
1/2 – 3/4 cup milk
salt & pepper
garlic powder
Directions:
1. Heat olive oil in large Dutch oven over medium high heat. Generously season chuck roast with salt & pepper and sear on both sides, about 1-2 minutes a side.
2. Add carrots, celery and onion. Stir and cook until vegetables are soft, ~8-10 minutes.
3. Sprinkle flour into pot, stir and cook for 1 minute.
4. Pour wine, water and chicken broth into pot. Stir and bring contents to a boil.
5. Put lid on Dutch oven, reduce heat to low and simmer for 2.5 hours, or until meat easily shreds, turning meat 2-3 times.
6. Remove meat from Dutch oven and shred with two forks.
7. Boil remaining liquid until thickened, about 5-6 minutes. Return shredded meat to Dutch oven and add frozen peas.
8. Pre-heat oven to 400 degrees and transfer mixture into oven proof casserole dish.
9. Chop and boil potatoes until tender. Drain and mash with butter, milk, salt & pepper and garlic powder.
10. Top filling mixture with mashed potatoes and some salt & pepper. Place casserole dish on a foil-lined cookie sheet and bake for 10 minutes, or until browned and bubbly.
11. Enjoy!
That sounds delicious! I love shepherds pies; there such great sources of veggies. I wonder if it’d work with my beloved sweet potato on top.
Thanks for the recipe! My husband loves this dish!
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Yum. I’m going to make this tonight – sounds like a good hearty dinner to eat while we’re stuck at home in a blizzard.
It’s only 8 in the morning here, but that made me HUNGRY! Looks delicious.
Girl – that looks awesome! Have you ever had the shepherd’s pie at Dublin Bay in Ames? Best.I.Ever.Had. Your’s looks very similar so I’m going to have to try. I’d make a red wine run tonight to get the process started, but ya know, it’s BLIZZARDING.
This looks so delish! I will definitely have to try it!
The wine is a great change from the regular stock… brilliant!
[...] Oven. AWESOME for hearty soups, stews and casserole-like dishes such as Shepard’s Pie & Jambalaya. A pricier investment – but they last [...]
Looks like a great recipe minus the peas which have no place in shepherd’s pie imo. Garlic-stud the roast and add freshly grated parmesan to the mashed potatoes, then top with a little more and maybe even some quality grated cheddar. If you want, just throwin’ that out there.
[...] of my all time favorite recipes I’ve ever posted on IGE is Wine Braised Beef Shepard’s Pie. omggggggg. #dd_ajax_float{ background:none repeat scroll 0 0 #FFFFFF; border:1px solid #DDDDDD; [...]
[...] Shepards Pie , Salad, and some French [...]
I posted once before, but now I’ve tried this, except added freshly-grated parmesan to the potatoes and topped with additional parmesan plus lots of quality freshly-grated cheddar. It was outstanding, a bit labor intensive, but it ended up with delicious flavor and great texture with the shredded beef, mashed potatoes, and cheese topping (no peas). Awesome recipe IGE.