Shephard's Pie

Total Time:
2 hr 30 min
Prep:
15 min
Cook:
2 hr 15 min

Yield:
16 (2-ounce) servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 pound diced short rib meat with the fat removed
  • 1 onion, diced
  • 1 large carrot, diced
  • 1/2 cup beef stock
  • 1/2 bottle red wine
  • 1 potato, diced
  • Salt and freshly ground black pepper
  • 3 cups mashed potatoes
  • 1 tablespoon melted butter
  • 1/2 cup chopped mixed herbs ( parsley, chives, chervil)
Directions

In a medium Dutch oven over high heat, add oil and rib meat. Cook meat for 4 to 5 minutes or until browned on all sides. Add the onions and carrots and saute until softened. Add the stock, wine and potatoes, cover and let simmer for 2 hours or until the meat is very tender.

Preheat an oven to 375 degrees F.

Spoon the stew into 2-ounce serving cups and top each with 1 to 2 tablespoons of mashed potatoes. Brush potatoes with butter and place into oven for 7 to 8 minutes or until mashed potatoes are browned. Garnish with herbs and serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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