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!

Shepherd’s Pie with Slow Cooked Beef & Gruyere Potatoes

This shepherd’s pie uses beef slow cooked in wine, broth and tomatoes to deepen the flavor of the pie. The yukon golds mash up into the most delicious topping, especially with the gruyere to give it an extra layer of flavor.
Prep Time 20 mins
Cook Time 9 hrs
Total Time 9 hrs 20 mins
Course Main Course
Cuisine Irish
Servings 8 servings


Slow Cooked Beef

  • 2 lb chuck roast cubed
  • 1 tsp Trader Joe’s umami seasoning or salt, pepper, garlic powder to taste
  • 1/2 cup beef broth
  • 1 28-oz can crushed tomatoes, undrained
  • 1 cup dry red wine

Shepherd’s Pie Filling

  • 4 tbsp butter
  • 1 c onion, diced
  • 2 carrots, diced
  • 1 c peas
  • 3 sprigs fresh thyme, leaves only
  • salt & pepper to taste

Potato Topping

  • 5 large yukon gold potatoes
  • 1 c shredded gruyere cheese
  • 4 tbsp butter
  • 1/4 cup heavy cream
  • salt & pepper to taste


Slow Cooked Beef

  • Combine all ingredients in a crockpot. 
  • Cook on low for 8 hours or until beef falls apart. 

Shepherd’s Pie Filling

  • Melt the butter.
  • Add chopped vegetables and sautee until soft. 
  • Salt & pepper to taste.
  • Set aside. 

Potato Topping

  • Bring salted pot of water and potatoes to a boil. 
  • Boil until pierced easily with a fork; drain water. Peel if desired or jump right to the next step (I like the skins on).
  • Place the potatoes back in the pot and melt in butter and cheese. 
  • Add cream and continue to mash; salt and pepper to taste.


  • Preheat the oven to 400. 
  • Combine beef mixture and vegetable mixture; stir until well combined. Taste for salt and pepper; adjust accordingly. 
  • Pour mixture into crocks or baking dish, leaving enough room for the mashed potatoes – see notes. 
  • Top with mashed potatoes; place on a baking sheet to catch any dripping.
  • Bake for 20-30 minutes or until topping is crispy. 
  • Optional: broil for 2-3 minutes for extra crispiness. 


So, this filling will bubble and it will push out of the sides of the mashed potatoes. Place your crocks on a baking sheet to catch any drip, and leave some room in your baking crocks or dish so that it can bubble up and not overflow – but it might, so that’s why you’ll place your baking dish or crocks on a baking sheet.

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