Valentine’s Day is over and that means no more chocolate, no more red and pink, no cards, balloons or reservations for two at a fancy dinner. It’s back to normalcy as we start to prepare for Easter season. The stores are now selling the red and white leftovers for a buck or two and the aisles are now filling up with pastels and fake grass.
It never stops with the holiday stuff does it?
I’ve decided to take a break from the sweets department after the banana pudding and whoopie pies and concentrate on dinner like this short rib shepherds pie. I’ve been keeping this hidden jewel from you for the past two months. Trying to find the best time to post this recipe so it didn’t get pushed behind all the amazing desserts circulating for the past couple of weeks.
It’s now time for short rib shepherds pie to make its debut to the site. This dish is perfect for dinner or a “fancy” dinner for guests. It’s the type of recipe that you want to come home to after a long day at work or a nice relaxing meal paired with a glass of wine for the weekends. Of course there is the regular shepherds pie recipe but why not step out and make it with short ribs instead for a nice meal at home.
ENJOY ~ Meagan
Short Rib Shepherd's Pie
Ingredients
- 1 teaspoon olive oil
- 1.5 to 2 pounds beef short ribs
- 1/2 cup diced white onion
- 1/2 cup chopped baby carrots
- 1/2 cup chopped celery
- 1/2 cup frozen peas
- 1/2 teaspoon minced garlic
- 1 bay leaf
- 3 sprigs thyme
- 2 1/2 cups dry red wine
- 4 cups beef stock
- 5 yukon gold potatoes
- 7 tablespoons unsalted butter
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
Preheat oven to 350 degrees F.
Add olive oil to a large dutch oven over medium heat. Sear the ribs on each side for about 30-45 seconds and then remove from dutch oven. Add all the vegetables and cook for 10 minutes stirring occasionally. Add garlic, bay leaf, thyme, wine and beef stock. Bring to a boil and cook for 10 minutes to reduce wine. Add the short ribs back to the dutch oven.
Remove from stove. Cover tightly and place in oven for 1 hour 30 minutes to 2 hours to braise. Remove bay leaf and thyme sprigs. Remove the meat from the dutch oven and start to shred it into bite size pieces. Meat needs to slide off the bone easily with fork and knife.
Place everything in a casserole dish.
While everything is cooling bring potatoes to a boil and cook for 20 minutes or until tender. Drain and add butter, milk, salt and pepper to the pot. Using a hand held mixer beat the potatoes until you reach a smooth consistency. Pour over the meat and vegetable mixture.
Raise the oven temperature to 400 degrees F.
Bake for 30 minutes.