Short Rib Shepherd’s Pie
Cook Time 4 hours
1 kg meaty beef short ribs
1 stalk of celery
4 slices of pancetta
1 piece of orange peel
750ml of red wine
2 tbsp blackberry jam
1.5 L beef stock
1 bay leaf
6 sprigs of thyme
Salt and pepper
450g mixed mushrooms, sautéed in a little oil
½ bunch of silverbeet or Swiss chard, chopped and sautéed in a little oil
4 brushed potatoes, peeled and cut into 4
1 cup of hot milk
Preheat the oven to 165°C.
Place the onion, celery and pancetta into a food processor and chop. Heat a large oven-safe sauté pan over a medium heat.
Season beef all over with salt and pepper and place in the pan and cook for 2-3 minutes or until golden brown. Remove meat and set aside. Now add the chopped onion, celery and pancetta. Cook for a further 5 minutes, then deglaze the pan with the red wine and port. Reduce by almost half before adding the jam, beef stock, orange peel, bay leaf and thyme. Cook for 2 ½ -3 hours or until the meat falls from the bone.
To make the mash, place the potatoes in a pot of cold salted water. Bring to the boil and cook for 15 minutes or until soft. Strain and allow the steam to subside. Mash with butter and milk.
Once the beef is cooked, remove from the pan and set aside. Strain the sauce through a fine sieve and into a medium saucepan. Bring to the boil and reduce until it thickens. Shred the meat, discarding the bones and fat and place back into the sauce with the sautéed mushrooms and silverbeet.
Place the meat mixture into an earthenware dish and pipe the potato over the top. Place the grill element on in the oven and grill the top until golden.
Video of this recipe available here: