Pot Roast Shepherd’s Pie
Cozy up with this ultimate comfort food mashup: Pot Roast Shepherd’s Pie! Slow-cooked, tender pot roast meets a rich, savory gravy and hearty vegetables, all topped with creamy, golden-brown mashed potatoes. It’s a classic dish with a comforting twist, perfect for family dinners this winter. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
97% would make again
Total Time
3 hr 30 min
3 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
3 hr 20 min
3 hr 20 min
Total Time
3 hr 30 min
3 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
3 hr 20 min
3 hr 20 min
Ingredients
for 12 servings
- 3 lb beef chuck roast
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 5 garlic cloves, smashed
- 3 celery stalks, chopped
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup red wine
- 4 teaspoons worcestershire sauce
- 1 tablespoon beef bouillon
- 4 medium carrots, chopped
- 3 fresh thyme sprigs, plus thyme leaves for garnish
- 3 fresh rosemary sprigs
- 2 bay leaves
- 5 medium Yukon gold potatoes, peeled and cut into 1½-inch pieces
- 1 cup whole milk
- ½ cup unsalted butter, room temperature
- ½ cup shredded mozzarella cheese
Nutrition Info
- Calories 461
- Fat 19g
- Carbs 30g
- Fiber 3g
- Sugar 5g
- Protein 41g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C).
- Heat a large Dutch oven over medium heat. Pat the chuck roast dry with paper towels, then sprinkle all over with the salt, pepper, and garlic powder.
- Add the olive oil to the hot Dutch oven, and carefully add the chuck roast. Sear until browned on all sides, then remove the beef.
- To the same pot, add the onion, garlic cloves, and celery. Cook, stirring occasionally, until fragrant, about 2 minutes.
- Add the tomato paste, and cook for 2 minutes, stirring constantly. Add the beef broth, red wine, Worcestershire, bouillon, carrots, thyme sprigs, rosemary, and bay leaves.
- Place the chuck roast back in the pot, and cover. Place in the preheated oven, and roast until the meat is tender 2½-3 hours.
- While the beef is in the oven, prepare the potatoes. Boil in a large pot of water until tender, about 15 minutes. Drain the potatoes, then add the milk, butter, and salt to taste. Mash until smooth and creamy.
- After 2½-3 hours, the chuck roast should be tender. Reduce the sauce if it's not thick enough by removing the beef and simmering on low until the sauce can coat the back of a spoon.
- Add the beef to a baking dish. Top evenly with mashed potatoes and mozzarella cheese. Bake at 375°F until golden, for about 20 minutes.
- Garnish with thyme leaves, and enjoy!
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