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Easy Shepherd’s Pie with Red Wine

March 30, 2017 (Last Updated: March 22, 2020)
It’s the perfect Fall or Winter dinner party meal. You can make it up to 3 days ahead, and simply heat it up when your guests arrive!

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!

A plate with shepherd's pie, brussels sprouts and a simple salad.

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!

A pyrex with golden shepherd's pie.

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4.5 from 4 votes

Red Wine Shepherd’s Pie

This recipe is a perfect Fall or Winter dinner party meal. You can make it up to 3 days ahead and simply heat it up when your guests arrive!
You’ll require a large pot, large/ deep skillet and an 8x8” pyrex baking dish for this recipe.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Irish
Keyword: St. Patrick's Day
Servings: 8 Servings
Calories: 451kcal

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.

Notes

This recipe can be made up to 5 days before serving and can be easily portioned into mini- Pyrexes or freezer bags and frozen for months!
To reheat, thaw completely from frozen, then bake at 375 F. for 15-20 minutes.

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 22g | Protein: 18g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 322mg | Potassium: 849mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1852IU | Vitamin C: 20mg | Calcium: 120mg | Iron: 5mg

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