Recipe courtesy of Capitale

Shephard's Pie

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 15 min
  • Cook: 2 hr 15 min
  • Yield: 16 (2-ounce) servings
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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)


  1. 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.
  2. Preheat an oven to 375 degrees F.
  3. 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.
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