Boneless Short Rib Shepherds Pie is my twist on traditional Shepherd’s Pie, which is traditionally made with lamb. We have another family-favorite recipe that includes ground beef, but this version is extra beefy, savory & good!
This Boneless Beef Short Rib Shepherd's Pie is a labor of love. Not hard to make, but there are a few steps. There is just no hurrying something this savory and good!
Low and slow! Always a favorite for St. Patrick's Day, but also requested for special birthday celebrations at our home!
This is my twist on old-fashioned Shepherd's Pie, which is traditionally made with lamb. We also have another family-favorite recipe that includes ground beef, but this version is EXTRA beefy, extra savory, and extra special for a special dinner!
I buy my beef chuck short ribs at Costco - and you can see from the beautiful marbling of the meat that they are just going to be so beefy, rich, tender, moist and delicious when cooked up the right way! These are more flavorful than a tenderloin, at a much lower cost. This meat just melts in your mouth!
I start by searing the meat, and then roast the meat and vegetables for several hours in a low oven. THE WHOLE HOUSE SMELLS SO GOOD RIGHT NOW!
The beef and vegetable sauce is just perfect and flavorful - red wine, tomato paste, chicken broth and fresh herbs cook slowly, with a rich roasted flavor. I stir in just a little bit of heavy cream after it roasts to give it an extra creamy depth of flavor.
Just before the meat and vegetables are done cooking, I make mashed potatoes FULLY LOADED - butter, tater-toppin' sour cream for flavor and lightness, and a tasty bit of cheddar cheese or Gruyere cheese (sometimes even a combo of both).
Layer all of this goodness up in a casserole dish, and bake for another half hour, and you will have the most delicious Fall dinner ever!
Perfect for a birthday celebration! And it will be Old-Fashioned Apple Crisp to follow this....with lots of birthday candles!
Happy Birthday Sunshine Girl! Love you always,
Beef & Vegetables:
2-1/2 lbs. boneless beef chuck short ribs trimmed and cut in 1-inch pieces
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil, divided
1 large onion, chopped
2 cups sliced carrots
1 cup frozen peas (optional)
2 tablespoons flour
1 tablespoon butter
1 cup red wine
6 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
3-4 sprigs fresh thyme, finely chopped
½ teaspoon oregano
1 teaspoon parsley
¼ cup heavy whipping cream
3 lbs. russet potatoes, peeled and cut into 1-1/2-inch pieces
1/2 cup (1 stick) butter
½ cup milk
12 oz. sour cream tater topping
2 cups shredded sharp cheddar cheese or Swiss Gruyere (divided)
Sharp cheddar cheese
Snipped fresh chives and/or parsley
HOW I MAKE THIS:
YIELD: 10-12 servings
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