Main Dishescarlsbadcravings
Shepherds Pie with Boneless Short Ribs OR Ground Beef
This savory, comforting Shepherd's Pie recipe elevates shepherd's (cottage pie) to a whole new level with melt in your mouth short ribs and Swiss Gruyere mashed potatoes! This is guaranteed to be a new family favorite and is already one of Patrick's top 10!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min🔥 Cook: 1h 5m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- cutting board
- skillet
- measuring cup
- pan
- bowl
📝 Preparation Steps
1
Beef: Preheat oven to 325 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Set aside.
2
After trimming beef, toss with 1 1/2 teaspoons salt and 1/2 teaspoon pepper while still on the cutting board.
(4 oz.) shredded SWISS Gruyère cheese, divided*1 cupteaspoons salt1 1/2
3
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 baking dish and spread in a single layer. Cover and bake for ⏱️ 30 minutes at 325 degrees F.
4
Pour remaining juices from skillet into a 1 cup measuring cup. Add enough water to equal one cup ("Reserved Juices"). Set aside.
5
Vegetables:Add remaining 1 tablespoon oil to now empty skillet and heat over medium high heat. Add onions, carrot and celery; cook ⏱️ 5 minutes, stirring frequently. Sprinkle in flour and cook 1 1/⏱️ 2 minutes while stirring. Add garlic and cook ⏱️ 30 seconds.
(4 oz.) shredded SWISS Gruyère cheese, divided*1 cuplarge onion, diced1diced carrot (approx. 3 med. carrots)1 cupdiced celery (about 3 stalks)1 cupflour2 tablespoonsgarlic, minced4 cloves
6
Stir in the 1 cup Reserved Juices, tomatoes, soy sauce, ketchup and all remaining seasonings/spices. Bring to a boil then reduce to a simmer until thickened and most of the liquid is absorbed, about ⏱️ 10-15 minutes, stirring occasionally. Stir in 1/4 cup heavy cream. Set aside.
(4 oz.) shredded SWISS Gruyère cheese, divided*1 cupketchup1 tablespooncup heavy cream1/2
7
Potatoes: While vegetables are simmering, add potatoes to a large 5 quart saute pan/skillet and add water until it reaches about 1 inch up the sides. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for ⏱️ 10-15 minutes or until very tender; drain. Add potatoes to bowl of electric or hand held mixer.
(4 oz.) shredded SWISS Gruyère cheese, divided*1 cupteaspoon salt3/4
8
Heat butter, heavy cream and milk for 1 1/⏱️ 2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating until light and fluffy (but do not overbeat). Stir in 1/2 cup cheese and 3/4 teaspoons salt. Set aside.
butter, cubed4 tablespoons(4 oz.) shredded SWISS Gruyère cheese, divided*1 cupteaspoons salt1 1/2
9
Assemble: After meat has baked ⏱️ 30 minutes, remove from oven and increase oven temperature to 425 degrees F. Spread vegetable mixture evenly over beef in baking dish. Spoon potato mixture over vegetable mixture; spread evenly. Sprinkle with remaining 1/2 cup cheese.
10
Bake at 425 degrees F, uncovered for ⏱️ 30-35 minutes or until beef is tender and top of potatoes are golden.
11
Remove from oven and let sit ⏱️ 10 minutes to set before serving. Top with freshly grated parsley.
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