Pot Roast Shepherd's Pie

By Tasty · 180 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large Dutch oven over medium heat, pat the chuck roast dry and season all over with salt, pepper and garlic powder. Heat the olive oil in the pot, sear the roast until browned on all sides, then take it out.
3. In the same pot, cook the onion, garlic and celery for about 2 minutes until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
4. Add the beef broth, red wine, Worcestershire sauce, bouillon, carrots, thyme sprigs, rosemary and bay leaves. Return the roast to the pot, cover, and braise in the oven for 2½ to 3 hours until the meat is tender.
5. While the beef cooks, boil the potatoes in a large pot of water until tender, about 15 minutes. Drain, then mash with the milk, butter and salt to taste until smooth and creamy.
6. When the beef is tender, if the sauce is not thick enough, remove the meat and simmer the sauce on low until it coats the back of a spoon.
7. Put the beef in a baking dish, spread the mashed potatoes over it, and top evenly with the mozzarella. Bake at 375°F (190°C) until golden, about 20 minutes.
8. Scatter thyme leaves over the top and serve.

Summarized from Tasty's video. Watch it for the details.

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