Boneless Short Rib Shepherd’s Pie
lb russet potatoes (4 large), peeled and cut into 1 1/2-inch pieces
cup heavy whipping cream
cup shredded Gruyère cheese (4 oz)
Beef and Vegetables
lb boneless beef short ribs, trimmed and cut in 1-inch pieces
tablespoons Gold Medal™ all-purpose flour
teaspoon ground black pepper
tablespoons vegetable oil
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
clove garlic, finely chopped
tablespoon chopped fresh Italian (flat-leaf) parsley
In 4-quart saucepan, heat 1 inch water to boiling; add potato pieces. Cover and heat to boiling; reduce heat to low. Cook 20 to 24 minutes or until very tender; drain, and return to saucepan. Shake saucepan gently over low heat 1 to 2 minutes to dry potatoes. Remove from heat. Add whipping cream, butter and 3/4 teaspoon salt to potatoes in saucepan; mash with potato masher or electric mixer until potatoes are light and fluffy. Stir in cheese. Set aside.
Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Toss beef with flour, 1 1/2 teaspoons salt and the pepper.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 5 to 7 minutes or until browned on first side; stir. Cook 5 to 7 minutes longer, stirring frequently, until browned on all sides. Spread in baking dish in single layer.
Add remaining 1 tablespoon oil to skillet. Add onions, carrot and celery; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Stir in tomatoes, soy sauce and garlic; cook 3 to 5 minutes, stirring frequently, until liquid evaporates. Spread evenly over beef in baking dish. Spoon potato mixture over vegetable mixture; spread evenly.
Bake uncovered 30 to 35 minutes or until beef is tender and top of potatoes are crispy. Top with parsley.
- Snip the fresh parsley leaves with scissors directly over the finished dish for a quick garnish.
- Can’t find boneless short ribs? Ask your butcher to bone the short ribs for you.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.