This post is sponsored by Tablespoon.com. All opinions are my own.
Savory, comforting Boneless Short Rib Shepherd’s Pie elevates shepherd’s (cottage pie) to a whole new level with melt in your mouth short ribs and Swiss Gruyere mashed potatoes! This is guaranteed to be a new family favorite and is already one of Patrick’s top 10!
I remember the first time I savored Shepherd’s Pie. I was visiting my cousins states away in Utah when the world of layered baked meat and potato casserole changed my world. For a little girl whose favorite food was potatoes, I was in heaven! Little did I know that Shepherd’s pie (or more accurately termed “Cottage pie,” when made with beef, “shepherd’s pie when made with lamb), had been around for centuries. It comes to us from England when the humble cottagers used potatoes in almost every meal but now is popular worldwide as a layered casserole of meat and vegetables, topped with mashed potatoes and baked until the potatoes reach golden perfection.
Reflecting back on my awestruck excitement at my first Shepherd’s Pie, I am filled with that same excitement for this more sophisticated version of Boneless Short Rib Shepherds Pie! I first spotted this recipe (find the original recipe HERE at at Tablespoon.com) as I was drooling over the thousands of recipes at Tablespoon and I knew I had to make it ASAP, along with a growing list of “must make ASAP” recipes from their site such as Grilled Flank Steak with Maple Soy Glaze, One Pot Creamy Garlic Chicken and Rice, Stovetop Smoked Gouda and Cheddar Fusilli, Baked Blackened Cajun Chicken Wings and so many more!
Now I need to prioritize my ASAP into more ASAP.
If you haven’t visited Tablespoon (and if you have), I think you will especially love their site because their dishes share the same joyful celebration of food you find at Carlsbad Cravings! Their passion for cooking is reflected with beautify imagery, creative dishes, fresh ideas and fresh ingredients and even food hacks that will blow. your. mind. All of Tablespoon recipes offer a fun twist that can be an unusual ingredient or pairing, a new approach to an old idea, or how the dish is presented, but every twist adds a little something special that makes the recipe stands out, ups its creator’s entertaining game or adds a fun factor to family dinner. And while Tablespoons recipes are fun and creative, they are still approachable, easy to follow and simple enough for the everyday cook.
While Tablespoon was already speaking my love language, they swept me off my feet with this quote:
“You’re insanely passionate about food and know that any occasion can always use a little extra awesome-sauce.”
Amen. Every dish at Tablespoon is infused with awesome-sauce and that awesome-sauce in this Shepherd’s Pie is the Boneless Short Ribs!
Boneless short ribs (I use beef chuck short ribs here) are beautifully marbled, rich, intensely beefy, cut beautifully, are more flavorful than a tenderloin, tender like a NY Strip Steak (but far less $$), and in short should become one of your new favorite meats! I purchase mine at Costco so there is double the meat needed for this recipe which means I have another Boneless Short Rib coming your way soon :).
To make this exquisitely delicious Boneless Short Rib Shepherd’s Pie with layers of complex flavors and textures, you first sear your boneless short ribs until nice and brown then transfer them to the oven to further tenderize while you prep your filling and potatoes. Many Boneless Short Rib Shepherd’s Pie recipes call braising the meat for hours – but by cutting the meat into bite size pieces, giving it a headstart on the stove and in the oven while you pep your other ingredients, it achieves the same melt in your mouth tenderness without waiting around all day.
While your boneless short ribs are tenderizing in the oven, you make your vegetable filling by simmering your onions, carrots and celery together. One thing I did differently than Tablespoon’s recipe at this point, is I sprinkled my vegetables with flour and added the reserved liquid from browning the beef (plus water to equal a cup) to create a saucier, incredibly flavorful gravy. You then add roasted diced tomatoes, soy sauce, a splash of ketchup along with chili powder, oregano, parsley, and paprika. You let this simmer until most of the liquid has evaporated (about 10 minutes) then stir in 1/4 cup heavy cream. Can we say try and stop me from eating this vegetable filling with a spoon?!
What I love about this recipe, is that although this Boneless Short Ribs Shepherd’s Pie does require multiple steps, all the prep work overlaps so you aren’t wasting any time. So while the vegetable filling is simmering and your meat is baking, you are making your incredible potatoes! I purposefully saved this step for last because the first time I made this pie, I had to use all my will power to pull myself away from that pillowy creamy heaven before there was nothing left.
What makes these potatoes extra delicious is they are whipped instead of mashed and spiked with heavy creamy, a little milk for extra fluffiness, butter and salt of course and Swiss Gruyere Cheese! I honestly had never tasted Swiss Gruyere as most Gruyere we see in the US when just labeled “Gruyere” is the French version of Gruyere Cheese. Swiss Gruyere is also is nutty and slightly salty but it is more fruity and tangy, and the perfect oomph to these potatoes and to this Shepherd’s Pie.
And when this Boneless Short Rib Shepherd’s Pie emerges from the oven it will be the perfect savory, comforting, layers of meat, saucy vegetables and creamy potatoes to adorn your dinner table.
Then just sit back and wait for the compliments as this Boneless Shepherd’s Pie disappears. Thank you Tablespoon!
For more fun in the kitchen with unique and clever foods, be sure to visit Tablespoon.com You can even sign up for Daily newsletters to receive their newest recipes, best party ideas and in every Sunday newsletter, get five easy meal ideas for the week ahead!
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©Carlsbad Cravings by CarlsbadCravings.com
Adapted from Tablespooon.com
This is a sponsored conversation written by me on behalf of Tablespoon. The opinions and text are all mine.
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