Stout-Braised-Beef-and-Mashed-Potato-Parsnip Pie

My take on English shepherd’s pie—traditionally made with ground (“minced”) beef or lamb. Since the base of this warm, homey dish is simple meat and potatoes, I wanted to do a little something extra with the beef: braise a chuck roast for a few hours in deliciously rich stout with a few other simple ingredients.

Don’t get me wrong—traditional shepherd’s pie is unbeatable. This recipe is simply a tasty alternative when you want to be a tad unconventional. A center-cut roast has a little less fat than regular chuck, but good marbleization is key to juicy, tender meat, so a fattier beef roast will work fine in the recipe.

Center-Cut Beef Chuck Roast

Adding parsnips to the potato mash lends a hint of sweetness to the earthy spuds. You can simmer them in the same pot at the same time, but parsnips take a little longer to soften, so cut them into smaller chunks than the potatoes. Both veggies will be ready in less than 20 minutes.

Serves 6

Ingredients

For the Beef

• 6 large garlic cloves, smashed and peeled
• 4 large rosemary sprigs
• 1 small red onion, cut into thin, vertical strips
• 1 tsp dried red chile flakes
• sea salt
• freshly ground black pepper
• 2-1/2 lb center-cut beef chuck roast, trimmed and cut into 3-inch chunks
• 1 bottle of stout (11 to 12 oz)
• olive oil, for oiling dish
• 1/2 cup grated Parmigiano-Reggiano cheese (or Pecorino-Romano)
• olive oil, for drizzling
• dried oregano, for garnish

Braising Ingredients

Beef Ready to Braise

For the Potato-Parsnip Mash

• 1-3/4 lbs rose- or yellow-skinned potatoes, cut into 2-inch chunks
• 1 large parsnip, peeled and cut into 1-inch rounds (thick end cut in half, if large)
• 1/2 cup evaporated milk
• 1/2 cup grated Parmigiano-Reggiano cheese (or Pecorino-Romano)
• 2 tbsp unsalted butter
• sea salt
• freshly ground black pepper

Rose Potatoes and Parsnip

Preparation

For the Beef

1. Place 3 garlic cloves, 2 rosemary twigs, half the onion, and half the chile flakes in the bottom of a slow cooker and season with salt and pepper.
2. Add the beef and place the remaining garlic, rosemary, onion, and chile flakes on top. Pour the stout into the slow cooker (should just reach the top of the beef).

Braising Bed for the Beef

Beef Ready for Stout

Stout Added to Slow Cooker

1. Cook on high for 2 1/2 hours. Reduce to low and cook 2 hours longer, until the beef is tender and falling apart. Remove the ingredients with a slotted spoon to a plate and let cool.

Braised Beef

1. Preheat the oven to 350° F. and oil an 11 X 7-inch baking dish.
2. Discard any rosemary stems and large pieces of garlic. Shred the beef and spread (along with any onions) in the bottom of the dish. 

Shredded Beef Ready for Topping

1. Spread the potato-parsnip mash (recipe below) on top. Scatter the cheese on top of the mash, drizzle lightly with olive oil, and sprinkle with oregano.
2. Bake uncovered until beginning to brown on top, 30 minutes. Remove from the oven and let rest 5 minutes.

Potato Topping on Beef

Pie Ready to Bake

Baked Pie

Cut the pie into 6 squares and serve.

Stout-Braised-Beef-and-Mashed-Potato-Parsnip Pie

For the Potato-Parsnip Mash

1. Place the potatoes and parsnips in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer 18-20 minutes, depending on thickness. (Pierce with a fork to check tenderness.) Drain the vegetables and return to the pot.

Potatoes and Parsnip Ready to Cook

Cooked Potatoes and Parsnip

1. Add the milk, cheese, and butter and season with salt and pepper. Mash until the mixture is smooth and creamy, but still slightly stiff. Cool to room temperature and proceed with the recipe as noted above.

Mashed Potatoes and Parsnip