Boneless Short Rib Shepherd’s Pie

Boneless Short Rib Shepherd’s Pie



  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.