Shepherd’s Pie with Red Wine Slow Cooked Beef & Gruyere Potatoes
Oh guys, I really do love chicken pot pie’s rustic little sister. Or big sister. Or cousin. Whatever. I’m v much into the shepherd’s pie this year! And how fitting it is for a St. Paddy’s celebration.
To really develop the flavors in the beef and the saucey filling, I slow cooked the chuck steak in the crockpot for 8 hours with beef stock, tomatoes and red wine. The red wine deepens the whole flavor and really ups the ante on how freaking amazing your house smells when you make this! Plus, a whole bunch of cheese in the potatoes doesn’t hurt, either.
I love the idea of a shepherd’s pie on a St. Paddy’s day dinner party menu. They’re easy to make and you can 100% make them ahead of time and reheat them in the oven. They also make incredible leftovers, if you’re so lucky to have any left over!
I used my large soup crocks from World Market (which I used for French Onion Soup). I have to say, they were a little big and I wish I had used a smaller baking dish, or just used my lasagna pan. These guys can easily serve two, and ya know, shepherd’s pie is definitely a dense dish. You could totally lighten these up, though, if you did a cauliflower mash instead of potatoes!
A shepherd’s pie definitely gives you everything you need in one dish! I would just serve this with a simple green salad on the side. And Irish Soda Bread because it’s a St. Paddy’s dinner party, and all! If you keep a menu focused on one really show stopping dish, you don’t need much else!
