Braised Beef Shepherd's Pie with Cheddar-Chive Mash

Name: Braised Beef Shepherd's Pie with Cheddar-Chive Mash
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Cuisine: Comfort food
Ingredients: 1,5 lb beef chuck, cubed; 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 2 cup beef stock; 1 tbsp Worcestershire sauce; 1 tbsp fresh thyme leaves; 2 lb Yukon Gold potatoes; 4 tbsp butter; 1 cup sharp cheddar, grated

Slow-braised beef in a savoury red wine gravy tucked beneath a cloud of buttery cheddar mashed potatoes, broiled until golden and bubbling.

Time: 125 min
Servings: 6
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

8 steps · tick them off as you cook

Preheat oven to 375°F (190°C). Pat 1.5 lb beef chuck cubes dry and season generously with salt and pepper.
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until it shimmers without smoking, then sear the beef in batches until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
3 minutes
Reduce heat to medium, add the diced onion, carrots, and celery, and sweat for 6-8 minutes until the onions turn translucent and edges caramelize. Stir in the garlic and tomato paste and cook 1 minute until brick-red and fragrant.
6-8 minutes
Deglaze with the red wine, scraping up the fond, and reduce by half, about 3 minutes. Return the beef, add beef stock, Worcestershire, and thyme, then cover and braise in the oven for 1 hour 15 minutes until fork-tender.
3 minutes
Meanwhile, boil the peeled potatoes in salted water until a knife slides through easily, about 18 minutes. Drain thoroughly.
18 minutes
Mash the potatoes with the butter, warm milk, and grated cheddar until silky, then fold in the chives and season to taste.
Uncover the braise, stir in frozen peas, and simmer on the stovetop for 5 minutes to thicken the gravy. Transfer to a 9x13 baking dish.
5 minutes
Spread the mash evenly over the beef, forking peaks across the surface for crispy edges. Broil 4-5 minutes until deeply golden. Rest 10 minutes before serving.
4-5 minutes

Chef's tip

Dry the beef thoroughly and sear in a single uncrowded layer — the deep Maillard crust is what gives the gravy its rich, roasted backbone. Never skip the tomato paste bloom either.