Boneless Short Rib Shepherd’s Pie

Ingredients

• 3 lbs Mashed Potatoes
• 1 C Gruyère cheese, shredded
• 2 lb Fully Cooked Boneless Beef Short Ribs
• 2 tbsp All-purpose Flour
• 3 tbsp Olive Oil
• 2 C Diced Onions
• 1 C Diced Carrots
• 1 C Sliced Celery, diced
• 14.5 oz Fire Roasted diced tomatoes, undrained
• 2 tbsp Soy Sauce
• 1 clove Garlic, finely chopped
• 1 tbsp chopped fresh Italian (flat-leaf) Parsley
• Salt & pepper to Taste

Preparation

1. Prepare potatoes according to instructions. 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 ½ teaspoons salt and the pepper. 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. Add remaining 1 tablespoon oil to skillet. Add onions, carrot and celery; cook 5 minutes to 8 minutes, stirring frequently, until beginning to brown. Stir in tomatoes, soy sauce and garlic; cook 3 minutes 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 25 minutes to 30 minutes or until top of potatoes are crispy. Top with parsley.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 4 • FALL 2019
• Tags: Beef, Dinner, Entrée, Lunch
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