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!
Katherine 10.03.2014
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!
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Meredith 04.05.2014
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!
Holly S 03.29.2014
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!
Danielle 03.22.2014
After I put the meat in the oven at 400, how long do you let it cook before adding potatoes?
Kristin 03.24.2014
Hey Danielle! This recipe is actually made entirely on the stove top.
Michelle 03.21.2014
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
Kevin @ Closet Cooking 03.18.2014
Love braised dishes like this! They are always packed with flavour!
Lindsay 03.18.2014
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!
Alex 03.18.2014
This recipe is currently simmering on my stove and it smells amaaaaazing! Thank you muchly for sharing it with us! :)
Melony 03.17.2014
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!
Elicia 03.17.2014
Made yesterday and this is insane, crazy, delicious! And so easy! Love it!
Julie 03.17.2014
I used this for our family St Patricks Day meal and it was PERFECT! The liquid definitely needs some time to thicken up after the meat is done, but the meat came out so tender! Thanks for yet another family favorite!!!!!
Erin 03.16.2014
So I tried this using the crock pot method for cooking low and slow. Didn’t really turn out. It was very soupy. :(
Sarah 03.16.2014
I made this recipie and it tastes amazing. I did seem to have way too much liquid in the meat at the end and the potatoes sank to the bottom. Did I miss something? I feel like I should have kept the lid off on the stove and let the liquid thicken up.
Kristin 03.16.2014
Oh no, I’m sorry to hear that! I’ve added a note to the recipe to simmer the liquid until thickened if it’s too watery. Hope the flavors were still ok!
Traci J 03.16.2014
I’m really looking to start up a YouTube channel to supplement my blog – and this would be the perfect thing to get me going! Fingers crossed!
Emily W 03.14.2014
This looks fabulous! Any chance you think it could work to sear the meat and cook up potatoes and layer it all in a crock, fridge overnight and cook on low monday for the day instead of a the couple hours stove-top? Want this on St Pattys but won’t be home more than 20 min or so before dinner Monday. Next best option: cook and enjoy as leftover.
Thanks!!
Kristin 03.15.2014
I think you could definitely do the meat in the crock pot. I’d make the mashed potatoes separate though (you can do them a day ahead of time) then reheat and dollop on top of the bowls!
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Erin 03.13.2014
This looks delicious! Long time follower but first time commenting. Love the blog!
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