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Short Rib Sheppard's Pie

Course Dinner, Main Course
Total Time 2 hours
Servings 6

Ingredients

Short Rib

  • 1 1/2 pounds short ribs trimmed and cut into 1 inch cubes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp worcestershire
  • 1 tbsp brown mustard
  • 1/4 cup flour

Celery Root Puree

  • 6 cup celery root cleaned and diced 2 large roots
  • 6 tbsp butter
  • 1/3 cup cream
  • 1/2 tsp salt
  • 1/4 tsp pepper

Sheppard's Pie

  • 1 cup onion diced 1/2 onion
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup sweet potato diced 1/2 potato
  • 2 cup tomato diced
  • 2 tbsp garlic minced
  • 1 tsp oregano dry
  • 1 tsp thyme dry
  • 1/8 tsp chili flake
  • 2 tbsp flour
  • 2 cup chicken stock
  • short ribs
  • salt and pepper to taste
  • 1 egg for wash

Instructions

Short Rib

  • Trim the short rib of fat and sinew. Cut into 1 inch cubes. Mix with salt, pepper, mustard, and worcestershire. Refrigerate until ready to cook. Right before cooking mix with flour.

Celery Root Puree

  • Remove the skin and dice the celery root. Add the root to a pot and cover with water. Bring to a boil and cook until very tender. Drain and place the root in a blender with butter, cream, salt and pepper. Blend until smooth. Set aside until ready to use.

Shepard's Pie

  • Preheat the oven to 400 degrees. Heat a large skillet with 2 tbsp of oil. Sear off the short ribs in 2 batches. Cook until browned, remove from pan, and set aside.
  • Add 1 tbsp of oil to the pan. Add the onion, carrot, celery, and sweet potato to the pan and cook for 2 minutes. Add the garlic, oregano, thyme, and chili flake. Cook for 1 minute. Add the flour and cook for 1 minute. Add the tomatoes and chicken stock. Scrape the bottom and add the short rib back to the pan. Bring to a simmer. Cook until vegetable and meat are tender. The sauce should be thick. Remove from heat and season to taste.
  • Pipe or spoon celery root puree on top of the beef mixture. Brush with egg wash. Cook in the oven until heated through and browned on top. 30-45 minutes. Remove from the oven and allow to cool 10-15 minutes before serving.