Shredded Beef Dutch Oven Shepherd's Pie
This Shredded Beef Dutch Oven Shepherd's Pie is fork-tender, fall apart beefy goodness in a mouth-watering, flavorful gravy with fresh vegetables and herbs all topped with fluffy, parmesan mashed potatoes browned to golden glory.
Ingredients
- 2 ½ poundchuck roast
- 2 tablespoonsvegetable oil
- 2 tablespoonsall purpose flour
- 1 teaspoonkosher salt
- 2 tablespoonstomato paste
- 1 cupdry red wine
- 2 cupsonions, white or yellow diced
- 8 ouncesmushrooms, chopped
- 8 ouncesgreen beans, fresh cut in half
- 4 clovesgarlic, minced
- 2 cupschicken stock
- 1 tablespoonworcestershire sauce
- ¼ cupitalian flat leaf parsley, fresh chopped (sub 1 tablespoon dried)
- 2 teaspoonsthyme, fresh (sub 3/4 teaspoon dried)
- 2bay leaves
- 1 teaspoonblack pepper, fresh ground
- 3 poundsyukon gold potatoes
- ½ cupparmesan cheese shredded - divided
- ½ cupbutter
- ¼ cuphalf and half
- ¼ cupitalian flat leaf parsley, fresh chopped
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper, fresh ground
- ½ teaspoongarlic powder
Directions
- 1
Preheat the oven to 350 degrees.
- 2
Preheat a 7 quart dutch oven on the stove top to high heat.
- 3
Add the vegetable oil and then the flour and salt dusted chuck roast to the hot oil.
- 4
Brown the chuck roast for 3-4 minutes per side.
- 5
Add the tomato paste to the hot dutch oven and stir until fragrant for a minute.
- 6
Add the dry red wine and reduce for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- 7
Add all of the remaining ingredients, stir to combine, and push the vegetables off the top of the chuck roast. Cover the dutch oven and place in the oven for 2.5 hours.
Roasted parmesan mashed potatoes
- 1
Wash the potatoes, piece them on all sides with the tines of a fork, and place on a foil lined, large baking sheet on the oven rack below the dutch oven.
- 2
Bake the potatoes for 60-75 minutes, or until they are fork tender.
- 3
Place the cooked potatoes in a mixing bowl, and whip/combine will all of the remaining mashed potato ingredients, EXCEPT HALF of the parmesan cheese, until smooth and fluffy.
- 4
After the beef mixtures has cooked for 2.5 hours, remove it from the oven, shred the beef with two forks, remove any large fat chunks. Taste the gravy to check the salt and pepper level and adjust if necessary.
- 5
Top the shredded beef and vegetables with the mashed potatoes in an even layer. Sprinkle the remaining parmesan cheese on top.
- 6
Bake uncovered for an additional 30 minutes until the potatoes and cheese begin to brown.
- 7
Let the Shredded Beef Dutch Oven Shepherd's Pie rest for 10 minutes before serving. Garnish with fresh parsley or thyme if desired.