March in Northern New Mexico can bring a mix of sunshine, wind, and those last lingering cold days of winter. What better way to stay warm and celebrate St. Patrick’s Day than with a hearty Chuck Roast Shepherd’s Pie? This slow-cooked, flavor-packed dish combines tender beef, savory vegetables, and creamy mashed potatoes—perfect for a cozy night in or a festive gathering with friends and family.
Red Chile-Infused Corned Beef with Cabbage and Potatoes
(This recipe is adapted from the traditional corned beef and cabbage preparation found on Allrecipes.com)
Ingredients
1 (4-lb) corned beef brisket with spice packet
3 quarts water
1 large onion, quartered
3 cloves garlic, minced
2 T Chimayó red chile powder (or your preferred red chile powder)
1 t ground cumin
1 t dried Mexican oregano
1 lb small red potatoes, halved
4 large carrots, peeled and cut into 2-inch pieces
1 small head green cabbage, cut into wedges
Instructions
Prepare the corned beef:
Rinse the corned beef under cold water to remove excess brine and place it in a large pot or Dutch oven. Add the provided spice packet, water, onion, garlic, red chile powder, cumin, and oregano to the pot.
Cook the corned beef:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for approximately 3 hours, or until the beef is tender.
Add the vegetables:
Add the potatoes and carrots to the pot, ensuring they are submerged in the cooking liquid. Continue to simmer for an additional 30 minutes. Place the cabbage wedges on top of the corned beef and vegetables. Cover and cook for another 20-30 minutes, until the cabbage is tender.
Serve:
Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain. Serve the sliced corned beef with the cooked vegetables, and ladle some of the flavorful cooking broth over the top for added moisture and taste.
Chuck Roast Shepherd’s Pie
(This recipe is adapted from https://rachelschultz.com)
Ingredients
For the meat filling:
2 T olive oil
2.5 lbs chuck roast, cut into large chunks
Salt and freshly ground black pepper, to season
2 large carrots, diced
2 celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
2 T all-purpose flour
1 c red wine
2 c beef broth
1 c frozen peas
For the mashed potato topping:
2 lbs russet potatoes, peeled and cut into chunks
1/2 c milk
1/4 c unsalted butter
Salt and freshly ground black pepper, to taste
Instructions
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling. Let it rest for a few minutes before serving.
Sear the meat:
Heat olive oil in a large stockpot over medium heat. Season the chuck roast pieces generously with salt and pepper. Sear the meat on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Cook the vegetables:
In the same pot, add diced carrots, celery, and onion. Sauté for 6-8 minutes until softened. Add minced garlic and cook for an additional minute.
Build the sauce:
Sprinkle flour over the vegetables, stirring constantly for about 1 minute. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Return the seared meat to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for approximately 2.5 hours, or until the meat is tender and easily shredded.
Prepare the mashed potatoes:
While the meat is cooking, place potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash the potatoes. Stir in milk and butter, and season with salt and pepper to taste.
Assemble the Shepherd’s Pie:
Preheat the oven to 375°F (190°C). Once the meat is tender, remove it from the pot, shred it, and return it to the mixture. Stir in the frozen peas. Transfer the meat and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top, creating a seal to prevent the filling from bubbling over.
