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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.
Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: American, British, English
Keyword: Shredded Beef Dutch Oven Shrepherd's Pie
Servings: 8
Calories: 653kcal


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.


Calories: 653kcal | Carbohydrates: 45g | Protein: 37g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1053mg | Potassium: 1572mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1061IU | Vitamin C: 48mg | Calcium: 164mg | Iron: 6mg