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!
Wine-Braised Beef Shepherd's Pie + Canon DSLR Camera ... | Technical innovationsTechnical innovations 03.12.2014
[…] Read this article: Wine-Braised Beef Shepherd's Pie + Canon DSLR Camera … […]
Kelly - LEFT SIDE OF THE TABLE 03.11.2014
Kristin, love love love that this is a tradition for you to post a shepherds pie recipe. The beef looks SO good. So simple to make too. Going to have to make this. Thanks for sharing! Hope you’re week is going well :D
Danielle @ theCHARMITspot 03.11.2014
Oh! Very nice place, you food looked delicious. Love the shepherds pie recipe, sounds so good and looked even better! Thanks for sharing!
Emily 03.11.2014
Shepherds Pie is lamb/mutton, and cottage pie uses beef. Nevertheless, looks yummy!!
Val B. 03.11.2014
This looks amazing! I just made a roast last night and considered cutting it into chunks like this but decided to go the old fashioned route. Can’t wait to try this!
Ashlee 03.11.2014
So my boyfriend is a freak of nature: he’s not a meat and potatoes sort of guy. It doesn’t even really compute with me either, honestly. XD
He’s mentioned that he likes shepherd’s pie though (don’t ask me how these things work–he’s a bucketload of contradictions), so maybe I can talk him into letting me make this.
It looks *fantastic*, btw. I hope it tastes as good as it looks!
Healthy St. Patrick’s Day Recipes | Diet Deep Dish 03.11.2014
[…] Wine-Braised Beef Shepherds Pie from Iowa Girl Eats […]
kathy 03.11.2014
Love your blog and the recipes! I am never able to save your recipes to ziplist.. the link never works. Does anyone have the same problem?
Thanks!
Kristin 03.11.2014
Sorry to hear that, Kathy! Are you getting an error message? What browser are you using?
kathy 03.11.2014
I use Safari. I haven’t had issues with other blogs, It’s as if the link is not activated. Thanks for your response.
Tina 03.11.2014
Hi Kristen!
Love you blog, and your recipes! I make them all the time. Thanks so much!
I don’t see the Rafflecopter widget to register for the camera? Is this something I need to download?
Thanks!
Kristin 03.11.2014
Hey Tina! It should just pop up, but doesn’t always work on Internet Explorer. Any chance you can try on Chrome, Firefox, or Safari if you tried using IE?
Tina 03.11.2014
Got it through FireFox! Thanks so much! =)
Nic Miller Editor of Mumsnet Suffolk & Norfolk 03.11.2014
Kristen
It looks sumptuous and I bet it tastes the same but did you know that in the UK, if it is made with beef it is called Cottage Pie? Shepherds Pie must be made with lamb, not beef because it was made originally from mutton and hogget; older animals from the sheep pastures. Plenty of British people muddle the two up also.
Love your blog.
Chelsea @ Designs on Dinner 03.11.2014
Oh gosh, that BLT looks wonderful! I think I just want to eat some avocado Greek yogurt dip now.
Your shepherd’s pie also looks delicious, but I already have plans for braised lamb shank with pureed parsnips and soda bread. St. Patrick’s Day is such a comfort food holiday bringing us into spring.
Katy 03.11.2014
Do you have suggestion for something I can use in place of the wine?
Kristin 03.11.2014
Maybe just all beef broth? If you don’t like the taste of red wine it doesn’t really taste “wine-y”. If that helps any!
Ayesha 03.16.2014
Balsamic vinegar might be a good substitute!
Karla 03.10.2014
That looks like one memorable and fun dinner! Love seeing several Iowa bloggers getting together, too. I’ll definitely have to add the hotel to my to-go list, Kristin—thanks for the tip!
cheri 03.10.2014
Sounds like you had an amazing time at the bloggers dinner. Also, that shepards pie looks incredible.
AmberLynn Pappas 03.10.2014
This is going to be the first meal I cook in our new house. We move on Saturday to the first house we’ve bought as a full family! It will be our Monday night dinner after everything is unpacked. Thank you for that!
Sad I cannot enter to win the camera because I am not on Pinterest or Facebook. :(
Nancy 03.10.2014
Umm whaaaat???!! I’ve never had a fancy camera before – and I’ve always been into photography as a kid and bringing it into the blog. I’d LOVE to win this!!
Joanna 03.10.2014
This looks amazing! I hope I win this camera….that way I can quit stealing my husbands every time I want to take photos for my blog!! ;) Thanks for the chance to win!
Katie @ The Surly Housewife 03.10.2014
This looks so delicious!! I am always looking for different ways to use roast, other than the traditional roast, and this sounds perfect! Thanks for sharing.
Amy 03.10.2014
Shepherds Pie was my number one comfort food growing up!
This red wine braised version will definitely be welcome in the winter months ahead here for us southern hemisphere types :)
Also, now I’ve added Iowa to my list of places to go before I die!
Alexandra Aimee 03.10.2014
Oh my gosh, this looks delicious!
— Alex at Cashmere Kangaroo