Wine-Braised Beef Shepherd's Pie is hearty, filling, and perfect for chilly nights. Gluten free comfort food at is finest!
In case you didn’t know, St. Patrick’s Day is coming right up so I made you Wine-Braised Beef Shepherd’s Pie to celebrate!
For the past several years I’ve shared a recipe riff on Shepherd’s Pie for St. Patrick’s Day. Past renditions include my super-easy Skillet Shepherd’s Pie, Shepherd’s Pie with Healthier Mashed Potatoes (that actually taste good!), and these fun Shepherd’s Pie Meatballs and Mashed Potatoes.
What can I say, I love a good tradition!
This year we’re elevating said tradition with luscious, wine-braised version of Shepherd’s Pie. The combination of chuck roast braised in red wine and beef broth until it’s fall apart-tender then baked underneath a pile of pillowy mashed potatoes is divine. Gluten free comfort food at its finest!
Start by cutting a 1-1/2 – 2lb chuck roast into big hunks then seasoning the hunks liberally with salt and pepper. This is a LOT of meat, so don’t be stingy with the seasoning!
Heat 2 Tablespoons vegetable oil in a large Dutch Oven or heavy-bottomed pot over medium-high heat then sear the meat on the top and bottom until a golden brown crust has been formed. Don’t move the meat around while it’s searing otherwise you won’t get that great crust.
Next, finely chop 1 chopped carrot, 1 chopped celery stalk, and 1 chopped shallot or a small onion.
Add the veggies to the pot then stir them around and saute until tender, about 8 minutes.
Next sprinkle in 2 Tablespoons gluten-free flour (or AP flour if not GF) then stir and cook for 1 minute.
Finally, pour in 2 cups red wine, 15oz can gluten-free beef broth, and 3/4 cup water. Turn the heat up to high to bring the liquid to a boil then turn the heat down to medium-low and place a lid on top.
Simmer the meat for 2 – 2-1/2 hours, stirring the meat halfway through, until it shreds very easily.
Your house will smell incredible!
Remove the beef to a plate then shred with two forks. It should be fall apart tender.
If the liquid inside the pot is still a little thin,let it bubble and reduce until slightly thickened then add the meat back into the Dutch Oven along with 1-1/2 cups frozen peas.
Scoop the mixture into a 2-1/2 quart casserole dish, then set it aside while you make the mashed potato topping.
When the meat has about 30 minutes to cook, boil 2lbs peeled and chopped potatoes then drain and mash with 4 Tablespoons butter, 1/2 cup milk, salt, and pepper.
Dollop the mashed potatoes onto the meat mixture then bake on top of a baking sheet for 10-12 minutes at 400 degrees.
Scoop the silky mashed potato topped meat mixture simmering in the thick and luxurious sauce into bowls, then devour!
This meal is special enough to make for a “holiday”, though it warms up any chilly weekend. Slow cook for a few hours in the afternoon on the stove, then top with mashed potatoes and enjoy. So cozy!
Savory, luscious, hearty and comforting. Definitely my favorite Shepherd’s Pie recipe to date. Enjoy!
Equipment
Ingredients
- 2 - 3 lb chuck roast, trimmed of excess fat then cut into big hunks
- salt and pepper
- 2 Tablespoons vegetable oil
- 1 large carrot, finely chopped
- 1 rib celery, finely chopped
- 1 large shallot, finely chopped
- 2 Tablespoons gluten-free flour, or AP flour if not GF
- 2 cups red wine, Cabernet recommended
- 15 oz can gluten free beef broth
- 3/4 cup water
- 1-1/2 cups peas, fresh or frozen
For the mashed potatoes:
- 2 lbs Russet potatoes, ~3 potatoes, peeled and chopped
- 4 Tablespoons butter
- 1/2 cup milk
- salt and pepper
Directions
- Heat oil in a large Dutch Oven or heavy-bottomed pot over medium-high heat. Season beef on all sides liberally with salt and pepper then place inside Dutch Oven and sear for 3-4 minutes on the top and bottom, until a golden brown crust has formed. Add carrots, celery, and shallots then cook until vegetables are tender, 6-8 minutes. Sprinkle in flour then stir and cook for 1 more minute.
- Pour in wine, beef broth, and water then bring to a boil. Place a lid on top of the Dutch Oven then turn heat down to medium-low and simmer for 2 - 2-1/2 hours, or until beef can be easily shredded, turning beef over halfway through. Remove meat then shred. If liquid is not thickened, turn heat up and simmer until thickened then return beef to the pot and add peas. Transfer mixture to an oven-safe, 2-1/2 quart casserole dish set atop a baking sheet then preheat oven to 400 degrees.
- About 30 minutes before the beef is done, add potatoes to a large pot of cold water then bring to a boil and cook until fork-tender. Drain then mash with butter milk, salt and pepper. Spread on top of meat mixture then bake for 10-12 minutes, or until light golden brown on top.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this for my fiancé’s birthday yesterday, and watching him clean the plate twice was quite satisfying.
I added bay leaves, basil, oregano and garlic powder.
I didn’t add the flour until after cooking, I poured the au jus into a bowl and made a roux then slowly added the liquid back in. It worked beautifully
Oh this makes me so happy to hear, Jillian! Thank you so much for your feedback and recipe rating!
This recipe is UNDERRATED. I fancy myself a great cook. I used corn instead of peas and added some paprika and tomato paste to the meat. I simmered it for 3 hours and added a little extra flour. I also added a little garlic powder to the potatoes. Put considerable garlic and mushrooms in the meat stew part. I’m telling you if I could order this it would be in my weekly DoorDash. Yes. Thank you. My family is applauding.
I’m SO glad you loved this! Such high praise — thank you so much for your feedback and recipe rating!!
Years later and I’m still obsessed with this recipe!!
Oh my gosh, that warms my heart to hear, Sonya! Thank you so much for your feedback and recipe rating!
Had a big chuck roast that I hadn’t used up and needed to, so I am making this right now. But I’m curious as to why I can’t leave everything in the Dutch oven and put the mashed potatoes on top and bake it? That’s how I usually make shepherds pie, any thoughts?
That would definitely work!
What could I substitute for the red wine?
Best shepherds pie ever!!
So glad you loved it, Sonya! Thank you so much for your feedback and recipe rating!
Way too much liquid, after cooking it so long veggies were mush. I took the meat out, strained the liquid, sautéed newly chopped veggies, added flour, 2 cups of liquid and shredded meat. I then heated it until thickened, added frozen peas, mashed potatoes and finished recipe as instructed. I really do not know how she ever made the recipe and did not have the same problem with all that much liquid.
My sister requested Shepard’s pie for her bday dinner this year since it’s her favorite meal. Made this version using a leg of lamb. She said it was the best shepard’s Pie she’s ever had! Thanks!