Ree Drummond's Shepherd's Pie

Ingredients

• 2 lb Chuck Roast (cut into 1‑inch cubes)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 2 tbsp All-Purpose Flour (for thickening)
• 1 cup Beer (lager or ale, mild flavor)
• 2 cup Beef Broth (low‑sodium)
• 0.5 cup Water
• 2 tbsp Tomato Paste
• 2 tsp Worcestershire Sauce
• 2 tsp Paprika
• 1 tsp Sugar (balances tomato acidity)
• 1 tsp Salt (plus to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 lb Potatoes (peeled and cubed, Yukon Gold or Russet)
• 2 sticks Unsalted Butter (softened, cut into cubes)
• 4 oz Cream Cheese (softened)
• 0.5 cup Heavy Cream
• 1 tbsp Prepared Horseradish (adds subtle zing)
• 2 tbsp Fresh Parsley (minced, for color and flavor)
• 1 tsp Additional Salt (for mashed potatoes)
• 1 tsp Additional Black Pepper (for mashed potatoes)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, cut the chuck roast into 1‑inch cubes, peel and cube the potatoes. Set everything aside in separate bowls.

   Time: PT10M

2. Brown the Beef

   Heat the Dutch oven over high heat, add a thin layer of oil, then add the beef in batches. Sear until deeply browned on all sides, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT10M

   Temperature: high

3. Sauté Onions

   Reduce heat to medium, add the diced onion to the same pot. Cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Thicken with Flour

   Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.

   Time: PT2M

   Temperature: medium

6. Deglaze with Beer

   Pour in the beer, stirring to dissolve the flour mixture and lift any remaining fond. Let simmer for 3 minutes to reduce slightly.

   Time: PT3M

   Temperature: medium

7. Add Liquids and Seasonings

   Stir in beef broth, water, tomato paste, Worcestershire sauce, paprika, sugar, salt, and pepper. Mix until the tomato paste is fully incorporated.

   Time: PT2M

   Temperature: medium

8. Simmer the Stew

   Return the browned beef to the pot, bring the mixture to a gentle boil, then lower to a low simmer. Cover and cook for 2 hours 30 minutes, stirring occasionally, until the meat is fork‑tender and the sauce has thickened.

   Time: PT2H30M

   Temperature: low simmer

9. Boil Potatoes

   While the stew simmers, place the peeled potato cubes in a pot of salted water. Bring to a boil and cook until fork‑tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: boiling

10. Mash Potatoes on Low Heat

    Drain the potatoes and return them to the pot. Place the pot over low heat and mash with a potato masher, allowing steam to escape so the mash stays fluffy.

    Time: PT5M

    Temperature: low

11. Enrich Mashed Potatoes

    Add the butter, softened cream cheese, heavy cream, prepared horseradish, minced parsley, additional salt and pepper. Fold gently until smooth and creamy.

    Time: PT5M

    Temperature: low

12. Preheat Oven

    Preheat the oven to 400°F (200°C).

    Time: PT10M

    Temperature: 400°F

13. Assemble Shepherd's Pie

    Transfer the thickened beef stew to a 9x13‑inch baking dish, spreading evenly. Spoon the horseradish mashed potatoes over the top, smoothing with a spatula or the back of a spoon. Create decorative swirls if desired.

    Time: PT5M

14. Bake Until Golden

    Place the assembled pie in the preheated oven and bake for 20 minutes, or until the potato topping is lightly browned and the edges are bubbling.

    Time: PT20M

    Temperature: 400°F

15. Cool and Serve

    Remove from oven, let stand 5 minutes before serving. The pie can also be refrigerated and reheated later.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

3g