Wine-Braised Beef Shepherd’s Pie

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!

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Wine-Braised Beef Shepherd's Pie

4.4 from 7 votes

by Kristin Porter

Prep: 20 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 20 minutes mins

Servings: 6

GFGluten FreeDFDairy FreeEFEgg Free

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Wine-Braised Beef Shepherd's Pie is hearty, filling, and perfect for chilly nights. Gluten free comfort food at is finest!

Equipment

• Dutch oven

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

Calories: 627kcal, Carbohydrates: 38g, Protein: 36g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 482mg, Potassium: 1466mg, Fiber: 6g, Sugar: 6g, Vitamin A: 2296IU, Vitamin C: 45mg, Calcium: 100mg, Iron: 6mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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