Short Rib Shepherd’s Pie Recipe – Hearty Food Ideas

When the skies are gray and the days get chilly, nothing beats the warmth of a good shepherd’s pie. Trust me, this dish sings comfort food in every bite. And what pairs well with shepherd’s pie, you ask?

 I’ll tell you — a crisp green salad dressed with a light vinaigrette does wonders for balancing the richness of this hearty dish. 

Crunchy, fresh veggies mingling with a tangy dressing, contrasting beautifully against the savory layers of short ribs and creamy potato topping. Let’s dive into the delightful world of Short Rib Shepherd’s Pie.

What is Short Rib Shepherd’s Pie?

Short Rib Shepherd’s Pie is a twist on the traditional shepherd’s pie, using tender, slow-cooked short ribs as the centerpiece. It’s a comforting layer of rich meat, vegetables, and topped with creamy mashed potatoes, baked until golden. 

When I first tried making it, I wondered why I hadn’t whipped it up sooner. The process may seem lengthy, but trust me, the aroma wafting through your home while it cooks is worth every second.

The Ingredients

Before we embark on this culinary adventure, here’s a comprehensive list of what you’ll need for your Short Rib Shepherd’s Pie:

Stout Beer Braised Short Ribs

• 2 tbsp vegetable oil
• Kosher salt and freshly-ground black pepper
• 10 oz cremini mushrooms, cleaned, trimmed, and quartered (or halved if small)
• 8 oz cippolini or pearl onions, peeled and halved if large
• 1 ½ cups diced carrots (½-inch dice)

For the Potato Topping

• 3 lbs Yukon Gold potatoes, peeled and cut into cubes
• ½ cup milk or half and half
• 4 tbsp unsalted butter, melted
• 1 ¾ cups shredded Dubliner cheese or sharp white cheddar cheese, divided
• Kosher salt and freshly-ground black pepper, to taste
• 3 large egg yolks

To Assemble the Cottage Pie

• ¾ cup frozen peas
• 1 tsp fresh thyme leaves, chopped
• Kosher salt and freshly-ground black pepper
• 1 tbsp Dijon mustard
• ½ cup fresh parsley, chopped

How to Make Short Rib Shepherd’s Pie?

Making Short Rib Shepherd’s Pie is an enriching experience, both in flavor and time spent in the kitchen. 

The most enjoyable part? It’s all about layering delightful ingredients—think of it as building a flavorful fort.

Step 1: Prepare the Short Ribs

Start by seasoning your short ribs generously with salt and pepper. Heat the vegetable oil in a large, heavy pot over medium-high heat. Once hot, brown the short ribs on all sides, about 3-4 minutes per side. This step is crucial; it locks in the flavors and creates that delightful crust.

Step 2: Sauté the Vegetables

Remove the short ribs and set them aside. In the same pot, toss in the cremini mushrooms, cippolini onions, and carrots. Cook them until they soften and show a glimmer of color — roughly 7-9 minutes. Don’t rush this; the caramelization adds depth.

Step 3: Braise the Ribs

Now, return the short ribs to the pot and add a splash of stout beer. The liquid should cover about a third of the meat. Cover the pot, reduce the heat to low, and allow those ribs to braise for about 2-3 hours. The low and slow approach is key. Your kitchen will smell divine.

Step 4: Prep the Mashed Potatoes

While the ribs are happily bubbling away, peel and chop the Yukon Gold potatoes. Boil them in salted water until fork-tender, about 15 minutes. 

Drain them well, and then mash away. Mix in the milk or half-and-half, melted butter, and half of the shredded cheese. Add a pinch of salt and pepper to taste, followed by the egg yolks. This will elevate the creaminess.

Step 5: Assemble the Pie

Once the short ribs are tender and the meat falls apart, shred or chop the meat. Combine it with the sautéed veggies, frozen peas, fresh thyme, Dijon mustard, parsley, and season with some more salt and pepper. 

Pour this filling into a baking dish, spreading it evenly. Cover with the fluffy mashed potatoes, smoothing the top. Sprinkle the remaining cheese on top for that irresistible crust.

Step 6: Bake

Preheat your oven to 400°F. Bake the assembled pie for about 25-30 minutes until the top is golden brown. You want to give it that perfect crispiness while ensuring everything inside is piping hot.

Notes

Here are a few tips to keep in mind for an excellent shepherd’s pie:

• Let the ribs cool slightly before shredding. This helps you manage the hot meat easily.
• Season each layer. Don’t forget to sprinkle a bit of salt and pepper as you go. It makes a world of difference.
• Experiment with cheeses. If you can’t find Dubliner, sharp cheddar or Gruyère work just as well.
• Use fresh thyme. Fresh herbs enhance the flavor. Dried herbs, while fine, lack that zest.
• Make it ahead. Shepherd’s pie can be assembled a day in advance; just bake it right before serving.

Storage Tips

Should you have leftovers (though I can’t imagine it), here’s how to store your shepherd’s pie:

• Refrigerate in an airtight container for up to 3 – 4 days.
• Freeze assembled but uncooked for up to three months. Just defrost before you bake!
• To reheat, place in a moderate oven (350°F) until warmed through.

Serving Suggestions

Here are five delightful ways to serve your Short Rib Shepherd’s Pie:

• With a Crisp Garden Salad: Pair it with a colorful salad featuring mixed greens, cherry tomatoes, and a balsamic vinaigrette. This adds freshness to every bite.
• Moroccan Spiced Couscous: A slightly nutty couscous, flavored with spices like cumin and coriander, complements the richness perfectly.
• Roasted Brussels Sprouts: A side dish of caramelized Brussels sprouts can add that crunchy texture while being nutrient-rich.
• Creamy Coleslaw: The crunch and tang from coleslaw bring a bright element that cuts through the richness of the pie. It’s a surprise but works incredibly well.
• Garlic Bread: Who can resist tearing off a piece of warm garlic bread to scoop up the pie? It’s an indulgent addition.

What Other Substitutes Can I Use in Short Rib Shepherd’s Pie?

Sometimes, flexibility in cooking leads to delightful surprises. Here are five substitutions you can make:

• Beef Chuck: If short ribs aren’t available, use beef chuck instead. It’s a flavorful option that shreds beautifully after slow cooking.
• Lamb: For a traditional shepherd’s pie twist, lamb offers a lovely flavor profile that melds well with the earthy vegetables.
• Vegetables: Swap out traditional root vegetables with seasonal ones, like parsnips or sweet potatoes. It adds a new layer of flavor.
• Stock Options: If stout beer is not your thing, use beef or vegetable stock instead. It will still deliver moisture and flavor.
• Cheese Alternatives: Try crumbled feta or goat cheese mixed into the mashed potatoes for a tangy profile that enhances their overall taste.

Conclusion

Short Rib Shepherd’s Pie is more than a dish; it’s an experience, a journey through hearty flavors and comforting aromas. Each ingredient tells a story, every layer holds a memory. 

Whether enjoyed on a cozy night with family or during a festive gathering, it’s bound to bring smiles. 

I hope you try making it and find joy in the process, because after all, food isn’t just about sustenance; it’s about love and sharing moments around the table. So grab your apron and get cooking!

You’ll also like the following recipes!

• Mexican Shepherd’s Pie Copycat Recipe
• How To Make Meatloaf Shepherd’s Pie
• Best Brisket Shepherd’s Pie Recipe

Print Recipe

Short Rib Shepherd’s Pie Recipe – Hearty Food Ideas

Author: Glennis Annis Cuisine: American Courses: Main Dish

Difficulty: Intermediate Prep Time 45 mins Cook Time 45 mins Total Time 1 hr 30 mins

Servings: 8 Calories: 1022 kcal

Best Season: Suitable throughout the year

Description

When the skies are gray and the days get chilly, nothing beats the warmth of a good shepherd’s pie. Trust me, this dish sings comfort food in every bite. And what pairs well with shepherd's pie, you ask?

 I’ll tell you — a crisp green salad dressed with a light vinaigrette does wonders for balancing the richness of this hearty dish. 

Crunchy, fresh veggies mingling with a tangy dressing, contrasting beautifully against the savory layers of short ribs and creamy potato topping. Let's dive into the delightful world of Short Rib Shepherd's Pie.

Ingredients

Servings

Stout Beer Braised Short Ribs

• 2 tbsp vegetable oil
• Kosher salt and freshly-ground black pepper
• 10 oz cremini mushrooms, cleaned, trimmed, and quartered (or halved if small)
• 8 oz cippolini or pearl onions, peeled and halved if large
• 1 ¹⁄₂ Cups cups diced carrots (½-inch dice)

For the Potato Topping

• 3 lbs Yukon Gold potatoes, peeled and cut into cubes
• ¹⁄₂ cup milk or half and half
• 4 tbsp unsalted butter, melted
• 1 ³⁄₄ cups shredded Dubliner cheese or sharp white cheddar cheese, divided
• Kosher salt and freshly-ground black pepper, to taste
• 3 large egg yolks

To Assemble the Cottage Pie

• ³⁄₄ cup frozen peas
• 1 tsp fresh thyme leaves, chopped
• Kosher salt and freshly-ground black pepper
• 1 tbsp Dijon mustard
• ¹⁄₂ cup fresh parsley, chopped

Instructions

Step 1: Prepare the Short Ribs

1. Start by seasoning your short ribs generously with salt and pepper. Heat the vegetable oil in a large, heavy pot over medium-high heat. Once hot, brown the short ribs on all sides, about 3-4 minutes per side. This step is crucial; it locks in the flavors and creates that delightful crust.

Step 2: Sauté the Vegetables

1. Remove the short ribs and set them aside. In the same pot, toss in the cremini mushrooms, cippolini onions, and carrots. Cook them until they soften and show a glimmer of color — roughly 7-9 minutes. Don’t rush this; the caramelization adds depth.

Step 3: Braise the Ribs

1. Now, return the short ribs to the pot and add a splash of stout beer. The liquid should cover about a third of the meat. Cover the pot, reduce the heat to low, and allow those ribs to braise for about 2-3 hours. The low and slow approach is key. Your kitchen will smell divine.

Step 4: Prep the Mashed Potatoes

1. While the ribs are happily bubbling away, peel and chop the Yukon Gold potatoes. Boil them in salted water until fork-tender, about 15 minutes.

   Drain them well, and then mash away. Mix in the milk or half-and-half, melted butter, and half of the shredded cheese. Add a pinch of salt and pepper to taste, followed by the egg yolks. This will elevate the creaminess.

Step 5: Assemble the Pie

1. Once the short ribs are tender and the meat falls apart, shred or chop the meat. Combine it with the sautéed veggies, frozen peas, fresh thyme, Dijon mustard, parsley, and season with some more salt and pepper.

   Pour this filling into a baking dish, spreading it evenly. Cover with the fluffy mashed potatoes, smoothing the top. Sprinkle the remaining cheese on top for that irresistible crust.

Step 6: Bake

1. Preheat your oven to 400°F. Bake the assembled pie for about 25-30 minutes until the top is golden brown. You want to give it that perfect crispiness while ensuring everything inside is piping hot.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 1018kcal

% Daily Value *

Total Fat 52.7g82%

Saturated Fat 21.1g106%

Trans Fat 0.6g

Cholesterol 181mg61%

Sodium 474mg20%

Total Carbohydrate 84g29%

Dietary Fiber 10g40%

Sugars 5g

Protein 56g113%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Let the ribs cool slightly before shredding. This helps you manage the hot meat easily.
• Season each layer. Don’t forget to sprinkle a bit of salt and pepper as you go. It makes a world of difference.
• Experiment with cheeses. If you can’t find Dubliner, sharp cheddar or Gruyère work just as well.
• Use fresh thyme. Fresh herbs enhance the flavor. Dried herbs, while fine, lack that zest.
• Make it ahead. Shepherd's pie can be assembled a day in advance; just bake it right before serving.

Keywords: short rib shepherd's pie recipe