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
- 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.