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Boneless Short Rib Shepherd’s Pie

Name: Boneless Short Rib Shepherd’s Pie
Prep time: 1 h 10 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 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); 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

22 Ratings

22 Reviews

0 Questions

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.

By Tablespoon Kitchens

Updated July 25, 2016

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

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.

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.