Shepherd's pie, traditionally made with lamb, is a comforting dish that can be adapted in many ways. This recipe features tender, braised short ribs as the star ingredient, offering a rich and flavorful filling topped with creamy mashed potatoes. Perfect for a cozy dinner, this short rib shepherd’s pie is sure to be a crowd-pleaser!


Ingredients

For the Short Rib Filling:

2-3 lbs beef short ribs
Salt and black pepper, to taste
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1-2 bay leaves
1 cup frozen peas (optional)


For the Mashed Potato Topping:

2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
1/2 cup unsalted butter
1/2 cup milk (or heavy cream for extra richness)
Salt and pepper, to taste
1/2 cup shredded cheese (optional, such as cheddar or Gruyère)


Instructions

Step 1: Braise the Short Ribs

Preheat the Oven: Preheat the oven to 325°F (163°C).


Season and Sear: Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.


Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in the garlic and cook for another minute.


Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.


Add Broth and Seasonings: Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.


Braise in Oven: Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the short ribs are tender and falling off the bone. Check occasionally, and add a bit of water or broth if it looks too dry.


Step 2: Prepare the Mashed Potatoes

Boil Potatoes: While the short ribs are braising, place the peeled and cut potatoes in a large pot of salted cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.


Drain and Mash: Drain the cooked potatoes and return them to the pot. Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste. If desired, stir in the shredded cheese for extra flavor.


Step 3: Assemble the Shepherd’s Pie

Shred the Meat: Once the short ribs are done, remove them from the pot and shred the meat using two forks. Discard the bones and excess fat. Stir in the frozen peas if using.


Combine Filling: Remove the bay leaves from the pot and mix the shredded meat with the remaining sauce and vegetables.


Layer in Baking Dish: Spread the short rib filling evenly in the bottom of a large baking dish. Top with the mashed potatoes, spreading them out evenly. Use a fork to create peaks and swirls on the surface for extra texture.


Step 4: Bake

Bake: Preheat the oven to 400°F (200°C). Bake the shepherd’s pie for about 25-30 minutes, or until the top is golden brown and the filling is bubbling.


Optional Broil: For an extra crispy topping, you can broil for an additional 2-3 minutes until the top is golden.


Step 5: Serve

Cool Slightly: Allow the pie to cool for a few minutes before serving. This helps the filling set a bit.


Serve and Enjoy: Dig in and enjoy your delicious short rib shepherd’s pie! It pairs beautifully with a side salad or crusty bread.


Final Thoughts

Short rib shepherd’s pie is a comforting dish that takes the classic recipe to a whole new level with rich, tender beef and a creamy mashed potato topping. It’s perfect for family dinners, potlucks, or any cozy occasion. Enjoy every savory bite!