Short Rib Cottage Pie Recipe 425

Steps:

• Make the braised short ribs: In a 6-quart dutch oven, melt the butter over medium high heat. Cook until it begins to brown, 2 minutes, then add the short ribs and season with salt and pepper. Cook, stirring as needed, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the short ribs to a bowl and toss with the flour to coat. Add the garlic, onions and carrots to the pot, and sweat until they soften, 3 to 5 minutes. Add the mushrooms and cook another 2 minutes. Pour in 1/2 cup of red wine, scraping the bottom to deglaze the pan. Cook until the liquid has evaporated and the vegetables begin to caramelize, 8 to 10 minutes. Add the reserved short ribs, the remaining wine, the rosemary and thyme to the pot and bring to a simmer. Reduce the heat to low and cook, covered, until tender 45 to 55 minutes. Preheat the oven to 375ºF. Meanwhile, make the whipped potatoes: Bring a pot of salted water to a boil. Cook the potatoes until tender, 10 to 12 minutes. Drain the potatoes well and transfer to the bowl of a stand mixer fitted with the paddle attachment. Whip the potatoes until smooth and no longer steaming, 5 to 7 minutes, then add the remaining ingredients and mix until incorporated. Spread the braised short ribs evenly in a 9-inch pie dish. Top with the whipped potatoes and place the dish on a baking sheet. Bake until the potatoes begin to caramelize, 20 to 25 minutes. Let cool slightly, then serve.

Steps:

• For crust:
• Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
• Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
• For filling and assembly:
• Preheat oven to 375°F. Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8-10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
• Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
• Add tomato paste and cook, stirring often, until slightly darkened in color, 5-8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8-10 minutes. Add 6 cups water to pot and bring to a boil.
• Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2-3 hours.
• Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
• Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
• Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50-60 minutes (35-40 minutes for smaller dishes). Let sit 5-10 minutes before serving.
• Do Ahead
• Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.