Directions for: Short Rib Sweet Potato Shepherd's Pie
Ingredients
Short Rib Sweet Potato Sheppar2 lb(s) beef short ribs, meat trimmed from the bones and diced (save the bones)
cup pearl onions, cleaned
cup parsnip, peeled and diced
cup carrots, peeled and diced
2 sweet potatoes, peeled and cubed
1 oz fresh thyme leaves
sea salt and fresh black pepper
Beef Short Rib Stock and Rouxdiscarded short rib bones
1 carrot, roughly chopped
1 onion, peeled and roughly chopped
2 celery stalks, roughly chopped
2 Tbsp tomato paste
1 bay leaf
cup red wine
4 Tbsp butter (for Roux)
6 Tbsp flour (for Roux)
Directions
Short Rib Sweet Potato Sheppar1. Add short ribs to a medium pot with vegetable oil on a medium high heat, season with salt and pepper and brown. Add your carrots, parsnip and onions and saut. Deglaze the pot with half of the red wine. Now add 2 cups of beef stock, fresh thyme and simmer until the meat is tender. Then add the roux, whisking in and cook until the liquid is thick enough to coat the back of a spoon. Pour stew into a crock pot and cover with a generous amount of sweet potato mash. Brush with a beaten egg and put in a 425F oven until the top is golden brown.
Beef Short Rib Stock and Roux1. Place short rib bones, carrots, onions and celery into a roasting pan. Then put in a 450 degree oven until the bones are roasted, for roughly 30 minutes. Remove the pan from oven and place contents into a pot. Deglaze roasting pan with red wine, scraping the pan with a wooden spoon. Pour the liquid into the pot. Add 5 cups of water in the pot, add tomato paste and bay leaf, bring to a boil and then simmer for roughly 1 hours. Strain and discard the vegetable and bones.
2. Roux: Heat butter over medium high heat. Add flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and reduce whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
See more: Beef, Potatoes, Main, Dinner, Herbs, Vegetables, Roast, Fall, Winter, Complex