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Boneless Short Rib Shepherd’s Pie

  • Prep 1 hr 10 min
  • Total 1 hr 45 min
  • Servings 8

This dish makes a great Sunday supper that delivers on rich short rib flavor with the homey deliciousness of shepherd’s pie. ...MORE+ LESS-

Ingredients

Potatoes

3
lb russet potatoes (4 large), peeled and cut into 1 1/2-inch pieces
1/2
cup heavy whipping cream
4
tablespoons butter
3/4
teaspoon salt
1
cup shredded Gruyère cheese (4 oz)

Beef and Vegetables

2
lb boneless beef short ribs, trimmed and cut in 1-inch pieces
2
tablespoons Gold Medal™ all-purpose flour
1 1/2
teaspoons salt
1/2
teaspoon ground black pepper
3
tablespoons vegetable oil
2
cups diced onions
1
cup diced carrot
1
cup diced celery
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
tablespoons soy sauce
1
clove garlic, finely chopped
1
tablespoon chopped fresh Italian (flat-leaf) parsley

Steps

Hide Images
  • 1
    In 4-quart saucepan, heat 1 inch water to boiling; add potato pieces. Cover and heat to boiling; reduce heat to low. Cook 20 to 24 minutes or until very tender; drain, and return to saucepan. Shake saucepan gently over low heat 1 to 2 minutes to dry potatoes. Remove from heat. Add whipping cream, butter and 3/4 teaspoon salt to potatoes in saucepan; mash with potato masher or electric mixer until potatoes are light and fluffy. Stir in cheese. Set aside.
  • 2
    Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Toss beef with flour, 1 1/2 teaspoons salt and the pepper.
  • 3
    In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 5 to 7 minutes or until browned on first side; stir. Cook 5 to 7 minutes longer, stirring frequently, until browned on all sides. Spread in baking dish in single layer.
  • 4
    Add remaining 1 tablespoon oil to skillet. Add onions, carrot and celery; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Stir in tomatoes, soy sauce and garlic; cook 3 to 5 minutes, stirring frequently, until liquid evaporates. Spread evenly over beef in baking dish. Spoon potato mixture over vegetable mixture; spread evenly.
  • 5
    Bake uncovered 30 to 35 minutes or until beef is tender and top of potatoes are crispy. Top with parsley.

Expert Tips

  • Snip the fresh parsley leaves with scissors directly over the finished dish for a quick garnish.
  • Can’t find boneless short ribs? Ask your butcher to bone the short ribs for you.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
16g
81%
Trans Fat
1 1/2g
Cholesterol
125mg
41%
Sodium
1180mg
49%
Potassium
990mg
28%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
15%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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