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Short rib shepherd's pie
Short rib shepherd's pie

Before you jump to Short rib shepherd's pie recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is now a lot more popular than before and rightfully so. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to follow a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by making a few simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you probably buy lots of items out of habit. For instance, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? A superb healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy each day. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to short rib shepherd's pie recipe. You can cook short rib shepherd's pie using 24 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Short rib shepherd's pie:
  1. Take Beef ribs
  2. Prepare 8 boneless beef short ribs (about 900 g)
  3. You need 2 bay leaves
  4. Get Handful fresh thyme sprigs
  5. Take 6 cloves garlic, unpeeled
  6. You need 1 medium onion, unpeeled and cut in half
  7. Get 1 tbsp whole black peppercorns
  8. Use Potato mash
  9. Use 8 medium waxy yellow potatoes, chopped into 2 cm chunks
  10. Prepare 1/4 cup cream cheese
  11. Take 1/4 cup whole milk
  12. Provide 1/2 tsp kosher salt
  13. Take 1/4 tsp ground white pepper
  14. Use Finish
  15. Prepare 1 large onion, chopped
  16. You need 3 cloves garlic, minced
  17. Use 2 carrots, diced
  18. Provide 1 tbsp fresh thyme leaves
  19. Get 2 tbsp Worcestershire sauce
  20. You need 1/2 cup dry red wine
  21. You need 1/2 cup sweet peas
  22. Get 1/2 cup sweet corn kernels
  23. Prepare 2 cups beef stock
  24. You need 1 tbsp cornstarch
Steps to make Short rib shepherd's pie:
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. 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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