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A savory Pot Roast Shepherd's Pie topped with golden-brown mashed potatoes and fresh herbs is served in a rustic skillet.
Isabella

Best Pot Roast Shepherd's Pie

This gourmet shepherd's pie replaces traditional ground beef with tender, slow-braised chuck roast shredded into a rich red wine gravy. Topped with buttery, whipped Yukon Gold potatoes, it is the ultimate elevated comfort food meal.
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Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American/British Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Chuck roast, cut into 2-inch chunks
  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 large Yellow onion, diced
  • 3 large Carrots, peeled and diced
  • 4 cloves Garlic, minced
  • 2 cups Beef stock
  • 1 cup Dry red wine such as Cabernet or Merlot
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 cup Heavy cream
  • 4 tbsp Unsalted butter
  • 1 tbsp Fresh thyme, chopped
  • 1 tsp Fresh rosemary, chopped
  • 1 cup Frozen peas
  • 2 tbsp Vegetable oil
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Large Dutch oven
  • Large pot for boiling potatoes
  • Potato masher
  • Chef’s knife
  • Cutting board
  • wooden spoon
  • paper towels
  • Large baking dish (9x13 inch)
  • Fork

Method
 

  1. Pat the chuck roast chunks completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until a deep, dark brown crust forms on all sides. Remove meat and set aside.
  3. In the same pot, add the diced onions and carrots. Sauté until softened, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot.
  4. Add the tomato paste and garlic to the vegetables. Cook for about 1 minute until the paste turns a dark brick red color.
  5. Pour in the red wine to deglaze the pan. Add the beef stock, Worcestershire sauce, fresh thyme, and rosemary.
  6. Return the seared beef to the pot. Cover tightly and reduce heat to low. Simmer for 2.5 to 3 hours, or until the meat is tender enough to pull apart easily with a fork.
  7. While the beef is braising, place cubed potatoes in a pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes).
  8. Drain the potatoes and let them steam in the hot pot for one minute to remove excess moisture. Mash with butter, heavy cream, and salt until silky and smooth.
  9. Once the beef is done, shred the meat directly in the pot using two forks. Stir in the frozen peas.
  10. Transfer the beef and gravy mixture into a large baking dish, spreading it into an even layer.
  11. Top the beef with the mashed potatoes. Use a fork to create ridges and swirls across the surface.
  12. Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until the gravy is bubbling at the edges and the potato peaks are golden brown.

Notes

For an alcohol-free version, replace red wine with additional beef stock and 1 tablespoon of balsamic vinegar. You can add a layer of sharp cheddar cheese between the meat and potatoes for extra richness. To ensure a perfect sear, always make sure the meat is bone-dry before it hits the hot oil.