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Using leftover braised short ribs makes this dish a snap to prepare. Even more so if you’ve got some leftover mashed potatoes. They are absolutely adorable. I was going to make a traditional pot pie using puff pastry, but after receiving a set of four cocottes (mini-French ovens) courtesy of Le Creuset at Merrimack Outlets I decided to try a pie reminiscent of shepherd pie.

Short Rib Pot Pie

short rib pot pieWhat you need:

  • 4 lg russet potatoes, peeled and chopped
  • 1/2 c shredded Rosemary Jack cheese
  • 1/4 c milk
  • 6 tbs unsalted butter, divided
  • 1 tbs Devo Olive Oil EVOO
  • 2 garlic cloves
  • 1 lg onion, chopped
  • 1/2 bunch kale, ribs and stems removed, chopped
  • 2 c chopped carrots
  • 2 c peas, fresh or frozen
  • 2 c braised short ribs, including braising liquid and braising vegetables
  • 2 sprigs fresh thyme, finely chopped
  • 1/2 c BBQ sauce (I used Williams Sonoma Root Beer BBQ Sauce)
  • 1/2 c beef broth

What you do:

  • Heat oven to 400˚
  • Spray cocottes or ramekins with EVOO.
  • Melt 2 tbs butter and oil in sauté pan.
  • Add garlic, onion, kale, carrots and peas.
  • Season with salt and pepper.
  • Sauté until wilted, about 5 min.
  • Add short rib mixture and thyme.
  • Remove from heat.
  • Bring potatoes to boil in salted water until tender, about 15 min.
  • Return to pot and add milk, cheese and remaining butter.
  • Add BBQ sauce and beef broth.
  • Mash and season with salt and pepper.
  • Divide short rib mixture among cocottes or ramekins.
  • Cover with mashed potatoes.
  • Place on rimmed baking sheet.
  • Bake until top turns golden, about 30 min.