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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 Here Are Several Simple Explanations Why Consuming Apples Is Good.
Everybody has heard the saying “an apple a day will keep the doctor away”, but the question is, is this genuinely a true statement. You may know men and women that live by this and also demand that their children live by this rule as well. This thought is known all over the world and individuals just take it as fact without knowing if this is in fact true. In the following paragraphs we are going to be examining apples to see if they really are a food that will help to keep you healthy.
Another thing that has been uncovered is that apples can also help your heart. With all the things that you will find in apples, which includes fiber, they work together to help your heart health. These ingredients will also help to lower your cholesterol, which is also beneficial to promoting heart health. Of course to get all the benefits from apples you will need to know that most of the benefits can be located in the apples skin. If you happen to be one of the people who skin their apple before eating it, you may want to change that habit so that you are receiving all the benefits from the apple that you can get.
And now you know why men and women tell you that you need to eat an apple every day. The one thing you should recognize is that we only mentioned a portion of the benefits of eating apples. It is possible to discover many more benefits with regard to your health in relation to apples. When you go shopping again, don’t forget to pick up quite a few apples, their in the produce section. It can definitely help your overall health for short term as well as for the long haul.
We hope you got benefit from reading it, now let’s go back to short rib shepherd's pie recipe. To cook short rib shepherd's pie you only need 24 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Short rib shepherd's pie:
- Use Beef ribs
- Get 8 boneless beef short ribs (about 900 g)
- Use 2 bay leaves
- Get Handful fresh thyme sprigs
- Provide 6 cloves garlic, unpeeled
- Prepare 1 medium onion, unpeeled and cut in half
- You need 1 tbsp whole black peppercorns
- Prepare Potato mash
- Get 8 medium waxy yellow potatoes, chopped into 2 cm chunks
- Take 1/4 cup cream cheese
- Get 1/4 cup whole milk
- You need 1/2 tsp kosher salt
- Take 1/4 tsp ground white pepper
- Use Finish
- You need 1 large onion, chopped
- Get 3 cloves garlic, minced
- You need 2 carrots, diced
- Take 1 tbsp fresh thyme leaves
- Prepare 2 tbsp Worcestershire sauce
- Provide 1/2 cup dry red wine
- Provide 1/2 cup sweet peas
- Provide 1/2 cup sweet corn kernels
- Provide 2 cups beef stock
- Take 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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