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I almost fainted. I giggled like a 13 y.o. girl. My 13 y.o. girl ate Shepherd’s Pie at a friend’s house. I love when she sleeps over someone else’s house. It forces her to eat something other than pasta with butter.

I was so excited that I couldn’t wait to make her dinner. I kept it simple, remembering 13 y.o. taste buds, but I couldn’t help but use chopped short rib rather than ground beef and add some red wine to the short rib while it was braising. I would have used carrots, peas, etc., but I knew she’d eat the corn.

She liked it! She liked it!

short rib shepherds pieWhat you need:

  • 1/2 lg Vidalia onion, chopped
  • 1-2 garlic, finely chopped
  • EVOO
  • 1 1/2 lb short rib, coarsely ground
  • 1/4 c flour
  • 1 10.5-oz can French onion soup
  • 1 c red wine
  • 2 tbs tomato paste
  • 1 c beef broth
  • 1 sprig fresh rosemary
  • 1 12 oz bag frozen corn
  • 3/4 lb Yukon potatoes, peeled and quartered
  • 1/8 c milk
  • 4 tbs butter
  • 1 egg yolk, beaten
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 350˚.
  • Heat French oven on stovetop.
  • Coat bottom with EVOO.
  • Add onion and garlic.
  • Season with salt and pepper.
  • Dredge beef in flour.
  • Add to French oven and sear on all sides.
  • Add soup, wine and tomato paste and mix well.
  • Add rosemary.
  • Cover tightly, transfer to oven and braise for about 2 hours.
  • Check frequently and add beef broth as needed to keep beef braising in liquid.
  • Add corn with about 1/2 hour to go.
  • Remove from oven.
  • Meanwhile, cook potatoes in boiling salted water, about 15 min or until tender.
  • Drain and return to pot.
  • Mash potatoes with milk and butter.
  • Mix in egg yolk.
  • Season with salt and pepper.
  • Increase temp to 400˚.
  • Drain off as much fat as you can.
  • Transfer short rib mixture to individual ramekins.
  • Transfer mashed potatoes to piping bag and top each ramekin.
  • Place in oven and bake about 30 min, until potatoes are golden.