Boneless Short Rib Shepherd's Pie

BONELESS SHORT RIB SHEPHERD'S PIE

10/20/2016

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!

Boneless Beef Short Rib Shepherd's Pie

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,
Mama

Boneless Short Rib Shepherd's Pie

BONELESS SHORT RIB SHEPHERD'S PIE

Boneless Short Rib Shepherd's Pie

INGREDIENTS:
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

Potatoes:
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)

Garnish:
Sharp cheddar cheese
Snipped fresh chives and/or parsley

HOW I MAKE THIS:

Prepare Beef & Vegetables: Preheat oven to 325 degrees. Spray cast iron or heavy dutch oven with cooking spray. Set aside.
After trimming beef chuck short ribs, cut into 1-inch pieces. Sprinkle with kosher salt and fresh cracked pepper while still on cutting board.
Heat 2 tablespoons oil over medium high heat in a large skillet. Add beef and cook undisturbed for 3-5 minutes to brown on one side. Continue to cook, while stirring, for 5-7 minutes until nicely browned all over. Remove beef with a slotted spoon to prepared pan; reserve liquids in pan.
Prepare Sauce: In fry pan with reserved liquids, add 1 tablespoon butter. Sprinkle with flour and stir. Add tomato paste, wine and Worcestershre sauce. Over medium heat, let this reduce slightly, stirring constantly. Once it starts to thicken, slowly add chicken stock thyme, oregano and parsley. Reduce heat to low.
Add chopped onion and carrots on top of meat. Pour sauce mixture evenly over top of vegetables – do not stir.
Cover pan, place in oven and cook for 2 to 3 hours.
ONE HOUR PRIOR TO END OF OVEN ROASTING TIME:
Prepare Potatoes: In a large heavy pan, add potatoes and cover with water; bring to a boil; reduce heat and cook until tender. Drain. Beat potatoes, butte and milk with a hand mixer until fluffy. Add sour cream and continue beating until light and fluffy. Fold in shredded cheddar cheese.
Assemble Cottage Pie: Spray a large casserole dish with non-stick spray.
Remove meat and vegetables from oven, increase oven temp to 350 degrees.
Add frozen peas and heavy whipping cream to meat mixture, stirring gently. Pour mixture into prepared casserole dish. Spoon potato mixture over meat and vegetable layer, spreading gently and evenly. Sprinkle with remaining shredded cheddar cheese.
Bake at 350 degrees, uncovered for 30-35 minutes or until top of potatoes are golden and cheese is melted.
Remove from oven and let sit 10 minutes to set before serving. Top with freshly snipped chives or parsley.

YIELD: 10-12 servings

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