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:
- 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!
I stumbled on your blog recently while I was looking for a green smoothie recipe (and yours, by the way is AWESOME!) I wish that I had found it long before this. I practically drool reading your recipes-I think the photos have a lot to do with that, but anyway, I made this on Saturday and it is to die for! I was worried that there would be too much liquid at the end of cooking the meat but it seemed to thicken up nicely and once the beef was shredded it was perfect. Both my kids loved it, and that is very unusual :)
I am looking forward to working my way through the list of “must try” meals that I have found so far–should keep me out of trouble for awhile!
This recipe is currently simmering on my stove and it smells amaaaaazing! Thank you muchly for sharing it with us! :)
I made this last night for some friends for St. Patrick’s day and it was a huge hit! I don’t usually cook with beef but this was absolutely fantastic! Thank you!
Love braised dishes like this! They are always packed with flavour!
Oh my goodness, that looks like the yummiest shepherd’s pie ever! Super keen to make this. I love a good shepherd’s pie :D
After I put the meat in the oven at 400, how long do you let it cook before adding potatoes?
Hey Danielle! This recipe is actually made entirely on the stove top.
You were definitely right when you said try not to down the entire plate while shredding the meat! The tenderness of the meat was INSANE!!! Incredible recipe, thank you for sharing!
This recipe is perfect! I made it on a cold, rainy day and it paired so well with the weather. The wine gave the meat a ton of flavor. My hubby and I have been enjoying the leftovers all week for lunch! Will be making this one again!
Hi there this is kind of of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with
HTML. I’m starting a blog soon but have no coding expertise so I wanted to get
advice from someone with experience. Any help would be greatly appreciated!
Simmering on the stovetop as we speak…we made this a few months ago and I nearly died. It is so much better than my mom’s stew recipe (I hope she never reads this!) so I decided this would be our new staple. We are serving it as part of our Family Fall Fun night where we make a fall meal, decorate and make a fire. A cold and blustery night will make this a perfect meal! Thanks Kristin!
FYI, if it’s got beef in it, it’s not Shepherd’s Pie; it’s Cottage Pie.
I hate to state the obvious but if it’s got beef in it, it’s not Shepherd’s Pie; it’s Cottage Pie. Looks tasty though!
Can I do this in a crockpot and still yield the same results? My Poppa loves Shepard’s Pie I’d love to make this for him.
Just made this tonight and it was amazing. Sooooo good. Tried other recipes for Shepards Pie and this is by far the best. Thank you for sharing. Will definitely be making this again.
[…] Shepherd’s Pie for Two 9. Wine Braised Beef Shepherd’s Pie 10. Heineken Turkey Shepherd´s […]
Great recipe! Just made it and I can’t stop eating!
So glad to hear it, Kelly-Ann, we love love love this dish at our house too!
[…] Pie always seems like more trouble than it’s worth, but this recipe from Iowa Girl Eats has convinced us to give it another try. It uses chuck roast instead of lamb, braised in a mixture […]
hello, I know this recipe was posted years ago but I am just coming across it now. I am wondering if I can make the braised beef in the slow cooker instead?
This recipe was amazing! The meet was addicting and so full of flavor!! I had trouble thickening up the sauce and will need to cook longer next time. This was an easy yet fancy meat recipe to cook in college!! Leftovers were finished the next day it was so addicting.
Love this recipe. Would this recipe work for venison or lamb? Would it take longer to cook?
I made this recipe last year and loved it. I have an Instant Pot now, have you tailored it to use the appliance?
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!
[…] Angepasst von Iowa-Mädchen isst. […]
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.
Best shepherds pie ever!!
So glad you loved it, Sonya! Thank you so much for your feedback and recipe rating!