Name: Shephard's Pie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H15M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 16 (2-ounce) servings
Cuisine: european
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Shephard's Pie

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