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Boneless Short Rib Shepherd’s Pie

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by: Tablespoon Kitchens
Updated Jul 25, 2016
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This dish makes a great Sunday supper that delivers on rich short rib flavor with the homey deliciousness of shepherd’s pie.

Boneless Short Rib Shepherd’s Pie

  • Prep Time 1 hr 10 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 17
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Ingredients

Potatoes

  • 3 lb russet potatoes (4 large), peeled and cut into 1 1/2-inch pieces
  • 1/2 cup heavy whipping cream
  • 4 tablespoons butter
  • 3/4 teaspoon salt
  • 1 cup shredded Gruyère cheese (4 oz)

Beef and Vegetables

  • 2 lb boneless beef short ribs, trimmed and cut in 1-inch pieces
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 2 cups diced onions
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 tablespoons soy sauce
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley

Instructions

  • Step 
    1
    In 4-quart saucepan, heat 1 inch water to boiling; add potato pieces. Cover and heat to boiling; reduce heat to low. Cook 20 to 24 minutes or until very tender; drain, and return to saucepan. Shake saucepan gently over low heat 1 to 2 minutes to dry potatoes. Remove from heat. Add whipping cream, butter and 3/4 teaspoon salt to potatoes in saucepan; mash with potato masher or electric mixer until potatoes are light and fluffy. Stir in cheese. Set aside.
  • Step 
    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.
  • Step 
    3
    In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 5 to 7 minutes or until browned on first side; stir. Cook 5 to 7 minutes longer, stirring frequently, until browned on all sides. Spread in baking dish in single layer.
  • Step 
    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.
  • Step 
    5
    Bake uncovered 30 to 35 minutes or until beef is tender and top of potatoes are crispy. Top with parsley.

Nutrition

600 Calories
36g Total Fat
29g Protein
40g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
16g
81%
Trans Fat
1 1/2g
Cholesterol
125mg
41%
Sodium
1180mg
49%
Potassium
990mg
28%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
15%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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