Like shepherd’s pie but extra, this elevated version of a classic stars a rich braised beef and veggie filling nestled between two layers of scalloped potatoes.

Preparation

Season beef with salt and pepper. Heat oil in a large Dutch oven. When shimmering, add the beef and sear on all sides until well browned. Remove beef to a tray and discard any excess oil. 

Add the onion, carrots, celery, and garlic to the pan and sauté for 4–5 minutes, until they begin to caramelize. Add the tomato paste and cook for 1–2 minutes, until it starts to caramelize. Deglaze with red wine and reduce by half. 

Add the beef stock and bring to a simmer. Add the beef shoulder back to the pan, along with bay leaf and 1 tablespoon thyme. Cover with a lid and simmer on low for about 2 hours, until beef begins to shred and the braising liquid is reduced to a light syrup. 

Remove bay leaf and discard. Remove beef to a work bowl and pull into large shreds with a fork. Add the shredded beef back to the pan along with the spinach. Gently toss mixture together and adjust seasoning with salt and pepper to taste. Reserve.

Preheat oven to 375°F.

Peel potatoes and slice ⅛–1/16-inch-thick coins. Toss sliced potatoes with heavy cream, salt, and pepper. Shingle a layer of potatoes on the bottom of a 9x13-inch casserole dish. 

Spoon beef mixture on top of the potatoes and then top with another shingled layer of potatoes. Drizzle some of the seasoned cream on top, then sprinkle with remaining chopped thyme and grated Parmesan cheese. 

Bake for 35–40 minutes, until potatoes are tender and browned on top and the filling is bubbling. Remove from oven and let rest for 10 minutes before serving.