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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Boneless Short Rib Shepherd’s Pie

Boneless Short Rib Shepherd’s Pie


  • 3 lbs Bountiful Harvest® Mashed Potatoes
  • 1 cup Cobblestreet Market® Gruyère cheese, shredded
  • 2 lb Prairie Creek® All Natural Fully Cooked Boneless Beef Short Ribs
  • 2 tbsp Culinary Secrets® all-purpose flour
  • 3 tbsp Villa Frizzoni® Olive Oil
  • 2 cups Bountiful Harvest® Diced Onions
  • 1 cup Bountiful Harvest® Diced Carrots
  • 1 cup Bountiful Harvest® Sliced Celery, diced
  • 14.5 oz. Vista Verde® fire roasted diced tomatoes, undrained
  • 2 tbsp Culinary Secrets® soy sauce
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • Culinary Secrets® Salt & pepper to Taste


  1. Prepare potatoes according to instructions. Stir in cheese. Set aside.
  2. 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.
  3. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Re-heat meat according to instructions then spread in baking dish in single layer.
  4. 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.
  5. Bake uncovered 25-30 minutes or until top of potatoes are crispy. Top with parsley.

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