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.
Shephard’s Pie, also known as Cottage Pie, is a family favorite casserole a reason. It is the quintessential meat and potatoes, one-pot dish that is the ultimate in crowd pleasing comfort food.
Why I love this version of Shepherd’s Pie:
- Fork-tender pieces of slow cooked beef pulled from a slow-roasted chuck roast.
- Fresh green beans, carrots, mushrooms, and onions are the perfect combination of vegetables.
- Layers of flavor in the gravy made when the beef and veggies are cooked with stock and red wine.
- Topped with a layers of easy, roasted cheesy parmesan mashed potatoes and a sprinkle of parmesan cheese.
- This simple meal is slow-cooked to perfection in the oven.
How to make Shredded Beef Dutch Oven Shepherd’s Pie
Begin by prepping your vegetables and chuck roast.
Salt and flour the chuck roast.
Brown the chuck roast on both sides in a hot dutch oven with a little vegetable oil.
Add the tomato paste and saute it next to the meat for a minute or two to wake up the flavors.
Next, add the wine and reduce it slightly.
Add chicken stock, worcestershire sauce, the vegetables, garlic, parsley, thyme, and bay leaves.
Why choose chicken sock over beef stock or broth?
Stock has a deeper, more concentrated flavor then broth and is less reliant on salt for flavor. That being said, chicken stock has more of a flavor punch then beef stock. Even classic beefy recipes like french onion soup frequently call for chicken stock for this reason.
Place the lid on the dutch oven and bake in the oven.
On the oven rack below the dutch oven, and at the same time, roast 3 pounds of yukon gold potatoes for about an hour, until they are fork tender. The potatoes do not need to be peeled.
With stand mixer, hand mixer, or a potato masher, whip and combine the soft, roasted potatoes, shredded parmesan cheese, butter, half and half, salt, pepper, garlic powder, and parsley until fluffy and well combined.
Shred the fork-tender chuck roast with two forks. Top with the mashed potatoes and additional parmesan cheese and bake for another half an hour until the potatoes are browned on top.
Can I use other cuts of beef?
I prefer chuck roast for all of my slow cooked soup, stew, and crockpot recipes like :
- Crockpot French Dip Sandwiches
- Red Wine Beef Stew with Mushrooms
- Slow Cooker Philly Cheese Steak.
- Beef Stroganoff
The fat, collagen, and connective tissue ratio in chuck roast produces the most tender and juicy beef for the price point. Beef short ribs are also amazing when slow-cooked and are another option.
What should I serve with my Shepherd’s Pie?
- Italian Herb Garlic Cheddar Biscuits From Scratch
- Oven Roasted Asparagus
- Roasted Brussels Sprouts with Bacon and Shallots
- Guinness Beer Bread
If you’ve tried my Shredded Beef Dutch Oven Shepherd’s Pie or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Shredded Beef Dutch Oven Shepherd’s Pie
Shredded Beef, Vegetables, and Gravy (bottom layer)
- 2.5 pound chuck roast
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups onions, white or yellow diced
- 8 ounces mushrooms, chopped
- 8 ounces green beans, fresh cut in half
- 4 cloves garlic, minced
- 2 cups chicken stock
- 1 tablespoon worcestershire sauce
- 1/4 cup Italian flat leaf parsley, fresh chopped sub 1 tablespoon dried
- 2 teaspoons thyme, fresh sub 3/4 teaspoon dried
- 2 bay leaves
- 1 teaspoon black pepper, fresh ground
Roasted Parmesan Mashed Potatoes
- 3 pounds yukon gold potatoes
- 1/2 cup parmesan cheese shredded – DIVIDED
- 1/2 cup butter
- 1/4 cup half and half
- 1/4 cup Italian flat leaf parsley, fresh chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, fresh ground
- 1/2 teaspoon garlic powder
- Preheat the oven to 350 degrees.
- Preheat a 7 quart dutch oven on the stove top to high heat.
- Add the vegetable oil and then the flour and salt dusted chuck roast to the hot oil.
- Brown the chuck roast for 3-4 minutes per side.
- Add the tomato paste to the hot dutch oven and stir until fragrant for a minute.
- Add the dry red wine and reduce for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- 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
- 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.
- Bake the potatoes for 60-75 minutes, or until they are fork tender.
- 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.
- 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.
- Top the shredded beef and vegetables with the mashed potatoes in an even layer. Sprinkle the remaining parmesan cheese on top.
- Bake uncovered for an additional 30 minutes until the potatoes and cheese begin to brown.
- Let the Shredded Beef Dutch Oven Shepherd's Pie rest for 10 minutes before serving. Garnish with fresh parsley or thyme if desired.