This easy shepherd’s pie with red wine is such a cozy, heart warming dinner that serves at least 6-8 and even makes a fantastic freezer meal! With beef, carrots, onions, mushrooms, peas, a decadent red wine sauce and topped with crispy, baked Yukon gold mashed potatoes, it’s a perfectly filling, perfectly delicious, perfectly easy recipe for a crowd!
You can make it up to 3 days ahead, and simply heat it up right before dinner time!
As soon as there’s the slightest chill in the air, I make myself this heart-warming shepherd’s pie. It’s the perfect Fall or Winter dinner party meal, and especially perfect for St. Patrick’s Day! I made it for my annual St. Patricks Day dinner party this year and it was such a hit!
My favorite sides for this recipe are spring greens with an apple cider vinaigrette and roasted Brussels sprouts. I also like to serve it with French green beens with shallots and sesame ginger sauce!
Help Yourself to more Cozy Recipe Inspiration!
- Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
- Crispy Roasted Cauliflower with Cheddar & Parmesan
- Creamy Curry Cauliflower Soup
- Stuffed Portobello Mushrooms with Spinach and Feta
And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Red Wine Shepherd’s Pie
Ingredients
- 1 pound ground beef
- 1 large red onion - diced
- 1 large carrot - diced
- 3 portobello mushroom caps - chopped
- 1 cup frozen peas
- 1 tbsp. tomato paste
- 3-4 sprigs of fresh thyme - leaves removed
- 1 cup beef stock
- 2 tbsp. flour
- 4 tbsp. olive oil
- 1 cup full bodied red wine - like cabernet
- 4-6 large
Yukon gold potatoes
- peeled - 1 egg - beaten
- ½ cup heavy cream
- 2 tbsp. butter
- ½ cup Dubliner cheese - grated, plus a little more for sprinkling
- 3 tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- ½ tsp. salt
- 1 tsp. black pepper
Instructions
- Bring 3-4 quarts of water to a boil. Slice 4-6 peeled Yukon gold potatoes into 4ths and add to water. Allow them to boil for 15-20 minutes, checking for doneness with a fork after 15 minutes.
- While potatoes boil, in large skillet, sauté diced carrots and diced onion in 2 tbsp. olive oil until tender. About 7-10 minutes.
- Remove onions and carrots, add 2 tbsp. olive oil to pan and sauté chopped portobello mushrooms till brown, then remove from pan.
- Add the ground beef and sauté until brown. Season with 1 tsp. black pepper, ½ tsp. salt, 1 tsp. garlic powder and fresh thyme. Add back the carrots, onions and mushrooms, 2 tbsp. butter and 1 cup frozen peas, then sprinkle with 2 tbsp. flour and stir.
- Add 1 cup red wine, 1 cup beef stock, 1 tbsp. tomato paste and 3 tbsp. Worcester sauce.
- Preheat oven to 400 F. degrees .
- Reduce meat and veggies till thick, stir occasionally, about 8-10 minutes. Turn off heat when done, but keep in the pan.
- Grease 8"x8" Pyrex dish with butter .
- Mash potatoes when finished with a potato masher. Add ½ cup grated Dubliner cheese and ½ cup heavy cream and stir until they are very smooth. Save some cheese to sprinkle on top.
- Pour meat and veggies into pyrex, pipe on potatoes with a pastry bag, or simply spoon on top. Brush potatoes with 1 beaten egg and sprinkle grated cheese on top .
- Bake for 20 minutes at 400 F. until potatoes are golden, deliciously browned.
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