Shredded Beef Shepherd’s Pie
- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 3 h
- Serves
- 4 to 6
Ingredients
- Meat
- 2.2 lbs
- Cut from AAA boneless beef blade roast, cubed
- 1 kg
- 2 tbsp
- olive oil
- 30 ml
- 1
- onion, thinly sliced
- 2
- garlic cloves, chopped
- 1/2 cup
- red or white wine
- 125 ml
- 2 1/2 cups
- beef broth
- 625 ml
- 2 cups
- frozen green peas
- 300 g
- Mashed Potatoes
- 2 lbs
- potatoes, peeled and cubed
- 900 g
- 1/4 cup
- butter, cubed
- 55 g
- 1/3 cup
- milk
- 75 ml
Directions
Step 1
For the meat: With the rack in the middle position, preheat the oven to 180°C (350°F).
Step 2
In a Dutch oven or ovenproof pot over medium-high heat, brown half of the beef at a time in the oil. Season with salt and pepper. Set aside on a plate.
Step 3
In the same pot over medium heat, brown the onion and garlic. Deglaze with the wine. Add the broth and return the meat to the pot. Bring to a boil. Cover. Transfer to the oven and bake for 2 hours.
Step 4
Remove the lid from the pot and continue to bake for 30 minutes or until the meat is fork-tender and the cooking juices are reduced by half. Coarsely shred the meat by pressing on it with a wooden spoon.
Step 5
Spread the beef mixture out in an 11 x 8-inch (28 x 20 cm) rectangular baking dish. Sprinkle with the peas.
Step 6
For the mashed potatoes: Meanwhile, place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil. Simmer for 25 minutes or until the potatoes are tender. Drain. Return the potatoes to the pot. Using a potato masher, purée the potatoes with the butter. Add the milk and mix well. Season with salt and pepper.
Step 7
Spread the mashed potatoes over the peas in the baking dish. Bake for 30 minutes. Let rest for 10 minutes before serving.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 recipe)
- Calories:
- 540
- Fat:
- 24 g
- Saturated Fat:
- 10 g
- Carbs:
- 39 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 110 mg
- Protein:
- 39 g
- Sodium:
- 540 mg