Short Rib Sweet Potato Shepherd's Pie
- serves 0
A dish filled with beef short ribs, carrots, onions, celery, parsnips and sweet potatoes. Warm and hearty.
2 lb(s) beef short ribs, meat trimmed from the bones and diced (save the bones)
½ cup pearl onions, cleaned
½ cup parsnip, peeled and diced
½ cup carrots, peeled and diced
2 sweet potatoes, peeled and cubed
1 oz fresh thyme leaves
sea salt and fresh black pepperBeef Short Rib Stock and Roux
discarded 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
½ cup red wine
4 Tbsp butter (for Roux)
6 Tbsp flour (for Roux)
1. 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 sauté. 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 425ºF oven until the top is golden brown.Beef Short Rib Stock and Roux
1. 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 ½ 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.