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Before you jump to Short rib shepherd's pie recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost each and every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is really good advice. Now and then, though, you absolutely do not need to make a whole meal for your family or even just for yourself. Once in a while you need to visit the drive through when you are on your way home and finish the day. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by shame about slipping on your diet. You are capable of doing this because many of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here’s how you’ll be able to eat healthfully when you are at a fast food restaurant.
Aim at the side dishes. Not so long ago, the sole side dish item offered by a fast food restaurant was French fries. Now virtually all of the famous fast food places have widened their menus. Now plenty of them provide salads. You may also pick out Chili. You can also get a baked potato. You can make fruit. There are a lot of options that don’t involve eating anything deep fried. Instead of the pre-determined “meal deals” make an effort to build a meal out of side dishes. When you do this you may keep your fat content and also calorie counts low.
Common logic tells us that one positive way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, permitting someone else cook dinner is just what you require. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to short rib shepherd's pie recipe. You can have short rib shepherd's pie using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Short rib shepherd's pie:
- Take Beef ribs
- You need 8 boneless beef short ribs (about 900 g)
- Prepare 2 bay leaves
- Get Handful fresh thyme sprigs
- Get 6 cloves garlic, unpeeled
- Provide 1 medium onion, unpeeled and cut in half
- You need 1 tbsp whole black peppercorns
- You need Potato mash
- Use 8 medium waxy yellow potatoes, chopped into 2 cm chunks
- Take 1/4 cup cream cheese
- Prepare 1/4 cup whole milk
- Prepare 1/2 tsp kosher salt
- Take 1/4 tsp ground white pepper
- Use Finish
- Get 1 large onion, chopped
- Use 3 cloves garlic, minced
- Provide 2 carrots, diced
- Use 1 tbsp fresh thyme leaves
- You need 2 tbsp Worcestershire sauce
- Get 1/2 cup dry red wine
- Use 1/2 cup sweet peas
- You need 1/2 cup sweet corn kernels
- Prepare 2 cups beef stock
- Use 1 tbsp cornstarch
Instructions to make Short rib shepherd's pie:
- Add a splash of veg oil to a large pot on medium-high heat. Season the ribs with salt and pepper and sear them a few at a time in the pot, until they're evenly browned on all sides. Put all the ribs in the pot, along with the bay, thyme, garlic, onion and peppercorns. Add enough cold water so the meat's submerged about 2 cm below the surface. Turn the heat down to medium-low and let simmer for 2 hours. Remove the meat and set aside.
- Add the potatoes to a large pot of cold water. Add a good pinch of salt and turn the heat up to high. Let boil until the potatoes are fork tender.
- Drain the potatoes well and put them back in the pot. Add the cream cheese, milk, salt and white pepper. Mash the potatoes until no large chunks remain. You can also run the potatoes through a sieve if you want them extra silky Use a wooden spoon and stir the mash just until it's uniform. Don't overstir or it'll become gluey. If needed, add extra milk a splash at a time. The potatoes should be just slightly on the dry side. Check the seasoning and add extra salt and white pepper as needed
- Preheat your oven to 400 F. Add a splash of veg oil to a large pan on medium-high heat. Add the onion and garlic and fry 1 minute until fragrant. Add the carrots and thyme and fry another 2 minutes. Add the Worcestershire sauce and wine and let simmer until the liquid's absorbed, about 2 minutes.
- Using a pair of forks, shred the beef into bite-sized chunks. Add the beef to the pan along with the peas and corn and toss to combine. Add the beef stock. In a small bowl, whisk the cornstarch with 1/4 cup water to make a slurry. Add it to the pan and stir until the sauce thickens.
- Pour the beef into a high-sided 20 cm x 30 cm baking tray. Give the tray a good rap against the counter to distribute the meat evenly. Add the potatoes and use a spatula to smooth it over the beef. Put the tray uncovered in the oven for 20 minutes. Turn up to high broil and bake an additional 2 minutes, or until the edges crisp and the top turns lightly golden.
- Remove the tray from the oven and let rest 10 minutes before cutting. Serve with freshly grated cheese (cheddar or parmesan both work) or, my preference, a sprinkle of sweet smoky paprika.
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