With the cold weather still upon us, a winter favorite has been requested multiple times–shepherd’s pie. Shepherd’s pie isn’t overly time consuming and complicated, but the multi-step process always defeats me, at least mentally. Yes, the end result of warm potatoes nestled over saucy beef is always worth it, but simplification was needed if this beloved dish was going to make it back to our table as a regular favorite.
Sprinkle the chuck roast with salt and pepper. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the carrots, celery, and onion. Cook the vegetables for 5 minutes, stirring frequently until the onions are translucent. Add the garlic and cook for 1 minute.
If your skillet is large enough, push the vegetables to one side. Add the chuck roast to the hot skillet, browning the meat on each side for 4 minutes.
Place the chuck roast and vegetables in a crock-pot. Pour the beer over the meat and vegetables. Cook on low for 6 hours.
Place the potatoes in a soup pot (or Dutch oven). Fill the pot with water until the water just covers the potatoes. Add the salt. Bring the potatoes to a boil, then reduce to a lively simmer. Cook for 15-20 minutes, until the potatoes are tender when pierced with a fork.
Drain the water from the potatoes, leaving the potatoes in the pot. Add the cubed butter. Mash the potatoes and butter with a potato masher. Add salt or pepper to taste.
After 6 hours, preheat the oven to 350F. The beef should easily pull apart with a fork. Using two forks, shred the meat and remove any bone(s) from the crock-pot. Add the arrowroot flour to the liquid and whisk. Add the peas and stir.
Pour the meat and veggies mixture into a 13X9 pan. Top with the mashed potatoes, and finally the shredded cheese.
Bake for 20 minutes until the cheese is bubbly. Serve warm.
Notes
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