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.
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. :(
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!!
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!
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.
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!
Oh my gosh, this looks delicious!
— Alex at Cashmere Kangaroo
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!
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!
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! =)
Thank you for the Patty’s day inspiration. I foresee something Reuben-esque in the near future.
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!
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.
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.
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!
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!
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!
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! :)