Chuck Roast Shepherd’s Pie

January 2, 2015

During the first weeks of our son’s life, I watched a lot of Alton Brown’s Good Eats re-runs while feeding him his bottle. I had never discovered Alton before and felt like the last one to the party. I learn so much from him. And it is a show that dudes can get into so Dave watches too. I even suffered through the ridiculousness that is Cutthroat Kitchen just for some more Alton.

In the episode The Proof is in the Pudding, Good Eats debunks the myth that when preparing anything with wine or beer the alcohol gets “cooked out.” It is false!

Time/Process Alcohol Remaining
Immediate Consumption: 100%
Boil & Remove: 85%
Flamed: 75%
15 Minutes: 40%
30 Minutes: 35%
1 Hour: 25%
2 and 1/2 Hours: 5%

Even after the 2 and 1/2 hour mark, some alcohol will always remain. Do with this information what you will, but now you are informed. As demonstrated by the recipe below, I am not opposed to cooking with alcohol!

CHUCK ROAST SHEPHERD'S PIE from Rachel SchultzCHUCK ROAST SHEPHERD’S PIE
Serves 3-4

2 pounds chuck roast
2 tablespoons olive oil
3 carrots, sliced
2 celery, sliced
1 onion, sliced
3 cloves garlic, minced
2 tablespoons flour
2 cups red wine
15 ounces vegetable broth
1 cup peas
2 cups mashed potatoes
Fresh rosemary
Salt & pepper

Heat olive oil in a large stock pot over medium heat. Generously season chuck roast with salt & pepper. Slice meat into large chunks. Sear on each side for 3-4 minutes. Add carrots, celery, onion, and garlic to pot, cooking for 6-8 more minutes. Sprinkle flour into pot and stir. Add wine and broth to pot and bring to boil. Cover and simmer on low for 2 and 1/2 hours. Preheat oven to 375 degrees. Remove meat from pot and shred. Add peas to vegetables. Transfer meat and vegetables to baking dish. Spread mashed potatoes over top. Season with salt & pepper. Bake for 10-12 minutes. Top with fresh rosemary.

CHUCK ROAST SHEPHERD'S PIE
 
Author:
Ingredients
  • 2 pounds chuck roast
  • 2 tablespoons olive oil
  • 3 carrots, sliced
  • 2 celery, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups red wine
  • 15 ounces vegetable broth
  • 1 cup peas
  • 2 cups mashed potatoes
  • Fresh rosemary
  • Salt & pepper
Instructions
  1. Heat olive oil in a large stock pot over medium heat.
  2. Generously season chuck roast with salt & pepper. Slice meat into large chunks.
  3. Sear on each side for 3-4 minutes.
  4. Add carrots, celery, onion, and garlic to pot, cooking for 6-8 more minutes. Sprinkle flour into pot and stir.
  5. Add wine and broth to pot and bring to boil. Cover and simmer on low for 2 and ½ hours.
  6. Preheat oven to 375 degrees.
  7. Remove meat from pot and shred. Add peas to vegetables. Transfer meat and vegetables to baking dish.
  8. Spread mashed potatoes over top. Season with salt & pepper.
  9. Bake for 10-12 minutes. Top with fresh rosemary.

Adapted from Iowa Girl Eats.

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Comments

  • Sam Barlow

    My sister in law purchased the French version of “What to Expect” while living in France, and it advised no more than 2 glasses of wine daily. I think you are all OK if a tiny bit of the alcohol doesn’t cook out.

  • Jason

    Did you drain any liquid before placing in a baking dish? The 31oz of liquid creates quite a soup, incapable of having potatoes spread over it.

    • Julia

      I just made this. I really enjoyed this recipe and will make it again. I agree that this much liquid made it soupy. I wouldn’t drain anything as its all flavour. I would add more flour. Perhaps even 4 table spoons. I added dried thyme and rosemary and used beef stock instead of veggie. The family loved it and I can’t wait to make it again.

  • Happy 2015,love their recipes greetings from Montevideo – Uruguay

  • Cath

    Thanks for sharing the alcohol info–feeling a bit guilty about the White wine sauces I’ve been feeding my children!

    • Rachel Schultz

      you’re welcome cath!

  • That sounds wonderful. I love cooking with chuck roasts…they’re always so tender and flavorful. And usually pretty simple!

    That’s very interesting about the cooking/alcohol effect. I cook with wine/beer occasionally and I always presumed the alcohol was “cooked out”! Not that it matters a whole lot to me in general, but I wonder if I should be concerned about cooking with alcohol while pregnant. I have made beer bread and stews with wine in them and things like that a number of times…hopefully it will not have any ill effects!

    • Rachel Schultz

      I avoid it while I am pregnant personally, but I also know others who do not mind it!

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