BRAISED BEEF SHORT RIB SHEPHERDS PIE

Ingredients:

• 4 pounds beef short ribs

• 1.5 onions

• 4 cups beef broth

• 3-4 sprig of thyme

• 8 baking potatoes peeled and cut into cubes

• 1/2 cup milk

• 1/2 cup parm

• 4 tbsp butter

• 1/4 cup tomatoes paste

• 1 cup red wine

• 1 tbsp cornstarch mixed with 2 tbsp water

• 4 diced carrots

• 1 cup of frozen peas
  

  Directions

1. Preheat oven to 300F.

2. Season ribs with salt. In a Dutch oven over medium high heat, ads 1 tbsp olive oil and sear short ribs in batches 2-3 mins a side so they get a nice crust.

3. Remove all beef and add 1 sliced onion. Sauté for a few mins, add beef broth, short ribs and thyme.

4. Cover and braised 2.5-3 hrs. Remove beef (keep broth) and shred with two forks.

5. Boil potatoes 29 mins until softened. Drain water, mash and add milk, parm and salt to taste.

6. In a deep pan over medium heat, sauté 1/2 diced onion and carrots. Add tomato paste, and after 1-2 mins add red wine and reduce a few mins.

7. Add 1.5-2 cups@of reserved broth, and cornstarch. Sauce will thicken. Add beef back in and peas. Stir to combine, salt to taste and remove from heat.

8. In a baking dish, add beef mixture, top with mash potatoes and pats of butter.

9. Bake uncovered at 400F for 25-30 mins.

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