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 three years I’ve shared some sort of Shepherd’s Pie on the blog for St. Patrick’s Day. Kind of weird, but also kind of awesome. In 2011 it was a super-easy Skillet Shepherd’s Pie, in 2012 a mouthwatering Shepherd’s Pie with Healthier Mashed Potatoes (that actually taste good!) (coined by my mashed-potatoes-obsessed husband so you know they pass the test!) and last year I shared fun Shepherd’s Pie Meatballs and Mashed Potatoes.
What can I say, I love me a good tradition!
This year I’m going a tad grown-up with this luscious, wine-braised version of Shepherd’s Pie. Forget the green beer – celebrate St. Patty’s Day with red wine. And meat! And potatoes!
Ahem.
That is to say, 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 just divine. Comfort food with a little class – on account of the wine, of course.
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 grapeseed or 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 build your veggie arsenal which includes 1 chopped carrot, 1 chopped celery stalk, and 1 chopped shallot (could use a small onion.)
Add the veggies to the pot then stir ’em around and saute until they’re tender, about 8 minutes.
Next sprinkle in 2 Tablespoons gluten-free (I like white or brown rice flour) or all-purpose flour then stir it around for a minute.
Finally, pour in 2 cups red wine (I used Cabernet…mmmm…Cabernet,) 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, rotating halfway through, until it shreds very easily. Your house will smell insane, by the way.
Oh yeah!
Once the beef is tender, remove then shred. Try your hardest not to down this entire plate. The end result will be worth it!
If the liquid is still…liquidy…let it bubble and reduce until slightly thickened then add the meat back into the Dutch Oven and add 1-1/2 cups frozen peas.
Scoop the mixture into a 2-1/2 quart casserole dish, then set it aside for a sec.
Mashed potato time! 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!
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Wine-Braised Beef Shepherd’s Pie
Description
Gluten-free Wine-Braised Beef Shepherd's Pie is hearty and comforting. Full of delicious flavors!
Ingredients
- 2-3lb chuck roast, trimmed of excess fat then cut into big hunks
- salt and pepper
- 2 Tablespoons grapeseed or vegetable oil
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 large shallot, chopped (or 1/2 onion)
- 2 Tablespoons gluten-free or all-purpose flour
- 2 cups red wine (I used Cabernet)
- 15oz can beef broth
- 3/4 cup water
- 1-1/2 cups peas (fresh or frozen)
- For the mashed potatoes:Â
- 2lbs potatoes, peeled and chopped (about 3 medium-sized potatoes)
- 4 Tablespoons butter, softened
- 1/2 cup milk (may need more)
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This would be a wonderful meal to make next weekend. Slow cook for a few hours in the afternoon on the stove, then top with mashed potatoes and enjoy. Savory, luscious, hearty and comforting. Definitely my favorite Shepherd’s Pie recipe to date. Enjoy!
Sheryl Tessier 03.10.2014
I’m so making this this weekend! Maybe it will fulfill my craving for more of that braised beef from Saturday night =) Thanks again for the invite and for mentioning us here!
Matt Beglinger 03.10.2014
Kristin, we had such a great time this past weekend. Thanks for including us and thanks for the mention here! Hope to see you again soon!
Ashley 03.10.2014
LOVE that you featured the Hotel Pattee! I grew up in Perry and loved every minute of it! It is such a great town with so much to offer! Thanks for saying such great things about it! =)
Elizabeth @ AllThingsLibby 03.10.2014
Thank you for the Patty’s day inspiration. I foresee something Reuben-esque in the near future.
Jenny 03.10.2014
This is probably a silly question, but we are not wine drinkers and I’ve never actually cooked with wine, however, I don’t want too skimp on the flavor. I’m assuming the alcohol cooks off, making this a kid friendly meal as well? I’d love to make this with the wine! Thanks for your blog and inspiring me to open new doors in my cooking knowledge!
Rebekah 03.10.2014
Very little alcohol is left after cooking that long. I make a similar pot roast recipe, and I have no problem eating it while pregnant or serving it to our daughter.
Kristin 03.11.2014
Just to echo what Rebekah said, since the alcohol is cooked for a couple hours almost all of it should cook out. If any remains, it would be a very small amount.
Alexa 03.11.2014
Do you think it would be safe for pregnant women as well then? I was thinking I could substitute with grape juice if not. Thanks!
Kristin 03.11.2014
There should be less than 5% alcohol left after cooking for 2 – 2-1/2 hours so I personally would be fine with it, but of course it’s up to you! If you don’t end up using wine I’d just use all beef broth as the grape juice would be really sweet once it reduced down!
Melanie 03.10.2014
When we lived in Madison, my family always stopped around that area to stretched their legs. My ears perked up at the mention of the Amana Colonies because of that. lol
That meal looks absolutely divine and my husband would be all over your shepherd’s pie. But then again, we’ve yet to try one of your recipes that we haven’t enjoyed!
Melanie 03.10.2014
I had your 2011 version of Shepherd’s pie on the menu for next week (which I’ve made before and love) – but pretty sure I’m going to have to make this version instead! Looks delicious! :)
Sara 03.10.2014
I am so glad you got to experience the Hotel Pattee. That was my very first “real” restaurant job while I was in culinary school and it is such a special place with so much history. Highly recommend staying there because the rooms are fabulous. (My favorite is the Louis Armstrong Room)
Also-for any locals out there planning a wedding, they are giving away a FREE wedding reception for 2014, but the deadline to sign up is March 15th! Here is the link:
:)
Sara 03.10.2014
Oh shoot, that contest was actually over the end of February…but it was still up on their website. Still a great place to go, though!
Jeri 03.10.2014
I know Shepard’s pie is a comfort food which means winter, but….. I want to shuck peas this year to see if there is a difference in fresh and frozen. I can see my kids now, “Is it ready yet?” No ust a few hundred more pods to go
Maria 03.10.2014
Oh my gosh, all of this food looks amazing. Can’t wait to try it!
Colleen 03.10.2014
Thanks for an awesome giveaway! I am in need of a new camera and always wanted to try out lightroom. Enjoy our nice Iowa weather.
claire 03.10.2014
Looks delish! Do you think I could use a cornstarch slurry instead of flour?
Kristin 03.11.2014
Corn starch actually loses its thickening powers when it’s boiled. I’ve made this dish with rice flour and it turned out perfect!
Ali | Gimme Some Oven 03.10.2014
Oh man, this sounds RIGHT up my alley! Looks incredible, Kristin!
Gwyn 03.10.2014
This looks so yummy!!! I can’t wait to make it.
Jen W. 03.10.2014
Since I’m currently stuck in low-carb-land thanks to gestational diabetes, do you think mashed cauliflower would work for the shepherd’s pie topping instead of potatoes?
Kristin 03.10.2014
Sure! Or here’s a recipe for 1/2 and 1/2! https://iowagirleats.com/2012/03/15/healthier-mashed-potatoes-that-actually-taste-good/
Jen W. 03.10.2014
Great! Thank you for sharing!
Sarah M 03.10.2014
What an amazing giveaway. Thank you for the opportunity!
Sarah 03.10.2014
Last year’s Deconstructed Shepherd’s Pie is a staple in our meal plan and demanded by my father in law any time they come over. This year’s Shepherd’s Pie looks heavenly and will be made this coming Sunday!
Also, love the camera giveaway. We are shopping for a new DSLR in preparation for a 2 1/2 week vacation to Europe this fall which will include Ireland, London, Paris and Germany (for Oktoberfest). I have my finger’s crossed on this giveaway!
Chicago Jogger 03.10.2014
Yum! This looks great. I’m wondering if I can sub buffalo? I might try it this weekend. Very festive :)
Kristin 03.10.2014
I’ve never cooked with buffalo so I can’t be sure, but I bet it would work!
Kim @ Roaming Raspberry 03.10.2014
I’m not a big shepard pie fan, but this looks pretty delicious and I’ve been wanting to try recipes with wine. I’ve never really cooked with it, so this might be a good starter recipe for me to try cause it looks delicious! Thanks again for the recipe Kristin! Great giveaway as well!
Chelsea @ Delipsch 03.10.2014
I am not a big meat eater, but when I do, I want meat! This dish looks heavingly. Question though (more advice really) Whenever I braise meat I always get a good sear, but have a hard time getting it tender enough to shred easily…any suggestions? Thanks and this giveaway…wow…double thumbs up!
Kristin 03.10.2014
Just cook low and slow after the sear like in a crock pot, or in this case in the Dutch Oven. Make sure there’s enough liquid to almost cover the meat, too!