Warm up with red wine-braised beef in shepherd's pie

Charlie Palmer, owner of Aureole in New York City, prepares a hearty, comforting dish

Video: Cook up a cozy shepherd’s pie

TODAY recipes

updated 1/10/2013 5:27:58 PM ET

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If you're looking to cozy up with your family this weekend and share a hearty meal, look no further than chef Charlie Palmer's shepherd's pie with red wine-braised beef.

Recipe: Shepherd’s pie (on this page)

Recipe: Shepherd’s pie

Charlie Palmer

Ingredients

2 lbs beef chuck, cut into 2-inch square pieces
Flour seasoned with salt and pepper, to taste
2 carrots, peeled, chopped
2 onions, peeled, chopped
4 cloves garlic
1 bay leaf
2 sprigs each thyme and rosemary, tied together with twine
1 tbsp olive oil
1/2 bottle cabernet, 350 ml
12 oz beef stock
Salt and pepper
1 cup frozen peas
1 cup frozen corn niblets or fresh, blanched
For potato topping:
8 Yukon potatoes, peeled, quartered
Salt
1/4 cup butter
3 egg yolks
1/4 cup whipping cream
Salt and pepper to taste
1/2 cup Parmesan Reggiano, grated
Several pats of butter (approximately 2 tbsp.)

Preparation

Dredge beef in seasoned flour. Heat a large Dutch oven over medium heat. Add olive oil and brown beef on all sides. Add onions, garlic and carrots and cook until golden brown, approximately 10 minutes. Add bay leaf, tied thyme and rosemary sprigs.

Deglaze pan with red wine and add beef stock. Place in a preheated 375 degree oven for 1 1/2 hours and cook until fork tender. Place cooked meat in large bowl and break up into small, rough cut "stew size" pieces. Add frozen peas and corn, and combine.

While the beef is in the oven cooking, cook potatoes in boiling, salted water until soft. Strain potatoes and return to pot. While still hot, mash the potatoes with a “potato masher” until smooth.

Add butter, whipping cream and eggs yolks. Mix thoroughly. Season the potatoes with salt and pepper, to taste. Grease a large ovenproof casserole dish, 9” x 12” with Pam or soft butter. Layer braised meat and vegetable mixture on bottom of casserole dish and spoon mashed potato on top. Sprinkle grated Reggiano over potatoes and dot with pats of butter. Bake at 350 degrees for 25 minutes oven until golden brown.

Serve hot, with a crusty French baguette and crisp Bibb lettuce salad.