Pot Roast Shepards Pie Recipe

Season and brown

Pat the beef roast dry and season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well-browned; transfer to a plate.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and sauté 5–6 minutes until softened and beginning to brown. Add the smashed garlic and 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup red wine or additional beef stock to deglaze, scraping up browned bits. Return the roast to the pot. Add 2 cups beef stock, 1 bay leaf, 2 thyme sprigs, and 1 tbsp Worcestershire sauce. Bring to a gentle simmer, cover, and either simmer on low on the stovetop or transfer to a 325°F (160°C) oven. Braise until fork-tender, about 2 to 2 1/2 hours. Check once or twice and turn the roast in the liquid.

Rest and shred

Remove the roast to a cutting board and let rest 10 minutes. Strain and reserve 2 cups of the braising liquid for the pie gravy; discard solids or reserve carrots for adding to the vegetable layer (optional). Shred the roast into bite-sized pieces, discarding excess fat.

While the roast is braising or during the last 30 minutes, cook 3 cups frozen mixed vegetables according to package directions (steam or microwave) or briefly sauté in 1 tbsp butter until heated through. Season with 1 tsp salt and 1/2 tsp black pepper. Drain any excess moisture.

Skim fat from the reserved braising liquid if needed. Place 2 cups reserved liquid in a small saucepan and bring to a simmer. Mix 2 tsp cornstarch with 2 tbsp cold water to make a slurry. Whisk slurry into simmering liquid and cook 1–2 minutes until thickened to a gravy consistency. Taste and adjust seasoning with salt and pepper if necessary. Keep warm.

Boil potatoes

Place 2 lb peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are very tender, about 15–18 minutes.

Mash and season

Drain potatoes well and return to the pot. Add 3 tbsp unsalted butter and 1/2 cup warmed milk or half-and-half. Mash until smooth and creamy (use a ricer or masher). Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Preheat oven to 400°F (200°C). In a 9x13-inch or similar ovenproof baking dish, spread the seasoned mixed vegetables in an even layer. Top vegetables with the shredded pot roast, spreading evenly. Spoon the prepared gravy over the meat and vegetables to moisten (about 1 to 1 1/2 cups; reserve any extra for serving).

Spread the mashed potatoes over the meat in an even layer. For a decorative top, run a fork across the surface. Sprinkle 1 cup shredded cheddar evenly over the mashed potatoes.

Bake in the preheated oven until the cheese is melted and the top is lightly golden, about 15–20 minutes. For a browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with 1 tbsp chopped fresh parsley if using. Serve warm with extra gravy on the side.