Give this cozy casserole a try for the perfect ending to a cold, winter day.

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Wine-Braised Beef Shephard’s Pie

Serves 6-8

Adapted from The Kitchen Sink Recipes

Ingredients:

MY OTHER RECIPES

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.

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2. Add carrots, celery and onion. Stir and cook until vegetables are soft, ~8-10 minutes.

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3. Sprinkle flour into pot, stir and cook for 1 minute.

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4. Pour wine, water and chicken broth into pot. Stir and bring contents to a boil.

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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.

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6. Remove meat from Dutch oven and shred with two forks.

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7. Boil remaining liquid until thickened, about 5-6 minutes. Return shredded meat to Dutch oven and add frozen peas.

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8. Pre-heat oven to 400 degrees and transfer mixture into oven proof casserole dish.

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9. Chop and boil potatoes until tender. Drain and mash with butter, milk, salt & pepper and garlic powder.

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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.

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11. Enjoy!

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