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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 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


  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.

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