Braised Short Rib Shepherd’s Pie with Guinness Gravy is a many step meal that is so worth it in the end. You could always cook the short ribs a day ahead in a crock pot and assemble a hour before dinner time. Definitely a hearty wholesome meal for St. Patrick’s Day.
I think this day is one of the greatest foodie holiday next to Thanksgiving. I know we focus a lot on the drinking aspect of this day, but for me it’s all about the good Irish comfort food. And maybe a Guinness or two.
Not your typical Shepherd’s Pie recipe and one that will not disappoint. This is the same braised short rib recipe as my Guinness Braised Short Ribs, but a slightly different arrangement. Don’t let all the steps shy you away. Enjoy this day by cracking open a Guinness and taking your time cooking this hearty meal from scratch that will impress all of your guests this St. Paddy’s Day.
Have a safe and Happy St. Patrick’s day! Eat, drink and live well!
Braised Short Rib Shepherd's Pie with Guinness Gravy
This is a many step meal that is so worth it in the end. You could always cook the short ribs a day ahead in a crock pot and assemble a hour before dinner time. Definitely a hearty wholesome meal for St. Patrick's Day. Cheers!
Ingredients
- 2 tablespoons Olive Oil
- 3 pounds Beef Short Ribs, about 4 large short ribs
- 1 bottle {12 ounces} Guinness Extra Stout
- 1 quart {32 ounces} Unsalted Beef Stock
- Kosher Salt and Ground Black Pepper, to season
- 1 1/2 pounds Gold Potatoes, peeled and quartered
- 1/2 cup Milk
- 1/2 stick Butter
- 1 cup Dubliner Irish White Cheddar, shredded
- 1 teaspoon Kosher Salt and Ground Black Pepper
- 2 tablespoons Butter
- 1 whole Sweet Onion, diced
- 2 large Carrots, peeled and diced
- 2 cloves Garlic, minced
- 2 tablespoons Flour
- 1/3 cup Frozen Peas
Directions
- Step 1 Heat the olive oil in a large 9-quart heavy bottomed pot over medium high heat. Season the ribs on both sides with kosher salt and ground black pepper. Place ribs in the pot to brown on all sides, 2 minutes per side.
- Step 2 Add the Guinness to deglaze, breaking up any browned bits on the bottom of the pot. Bring to a boil and reduce the beer slightly, about 3 minutes. Add the beef stock and bring up to a boil. Reduce to a simmer, cover and simmer on low for 3 hours until short ribs are fork tender.
- Step 3 While the short ribs are cooking, prepare the mashed potatoes. Place them in a large pot and cover with cold water. Cover pot with a lid and bring to a boil. Once boiling, uncover and boil until the potatoes are tender and easily pierced with a fork, about 15 minutes. Drain the potatoes place back in the pot with the milk and butter. Mash together until creamy and smooth. Stir in shredded cheddar and season with kosher salt and ground black pepper, set aside.
- Step 4 Remove the braised ribs from the pot to a plate and skim fat off the top of the liquid. Reserve 2 cups of the liquid for the Guinness Gravy and discard rest. Remove bones from the short ribs and shred meat.
- Step 5 Preheat oven to 375 degrees F.
- Step 6 Melt the butter in a large saute pan over medium high heat. Add the diced onion and carrots. Saute until tender, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Add the flour and stir. Pour in the reserved liquid and stir to create the gravy. Simmer gravy for 10 minutes. Turn heat off. Add the shredded beef and frozen peas to the pan and fold in to combine.
- Step 7 Butter a large casserole dish or 4 individual gratin dishes for single servings. Spoon the short rib mixture evenly in the dishes. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a spatula. {Or spoon mashed potatoes into a disposable pastry bag fitted with a rosette tip. Pipe potatoes over top of pie until it is completely covered.}
- Step 8 Place the casserole dish on a sheet pan and place in the oven. Bake for 25 minutes or until the potatoes begin to brown. Remove and cool slightly before serving. Garnish with chives and enjoy!
Savor and Enjoy!
Made this for my family this weekend. Total it, can’t wait to try more recipes!!!
Yay! Glad you and your family enjoyed it Rebecca! Let me know what else you make as well.
Thanks Victoria! I normally use a different recipe for shepherds pie which uses a lot of vegetables, but I’ll have to try your version this weekend. It looks good :)
Enjoy Gordon :)
In this house we LOVE this recipe! Every time I make it we have the neighbors over for dinner because they love it too! I do have a question though. When it comes to simmering the gravy I can never get it thick nice like yours is. I have even gone so far as to double the flour and it sits for a long time simmering. What gives?
Hi Kimberly! I’m so glad you like the recipe! Next time try bring the gravy up to a boil and then try reducing to a simmer until thick. It might need a little extra heat. Although it’s really not suppose to be super thick just enough to hold on and bind all the goodies in the dish! Hope that helps, let me know how it goes!! Cheers!
When you say ‘hardy’, do you mean ‘hearty’? I’ve noticed t his on several recipes so I wasn’t sure if it was your catchphrase. And yes, that means I’ve tagged several of your recipes. Thanks!
Made this recipe tonight, and it was delicious. Only thing is, I doubled the amount of flour, and it ended up mashed potatoes and gravy. What did I do wrong?
There’s no need to double the amount of flour for the gravy. It thickens up nicely as everything is cooked together.
Made this tonight but it was way too soupy! The amount of liquid was far too much.
Hi Ryan, next time try reducing the liquid a bit more. Everyone’s stove is different so it might take more time then recommended. It should be a thick gravy so everything holds together nicely when baking. Let me know if you have any questions. Cheers!
My question is (and it may sound dumb), do you use the same carrots and onions that were separated from the reserve liquid, or do you cook more?? Just seems like a lot of vegetables…
Hi Jenna, no questions are dumb ones. They are additional vegetables in place for the actual shepards pie. The ones used for the sauce are there as aromatics when braising the short ribs. It may seem like a lot but it’s really not when you break it down and go through the recipe. You can definitely use the ones from the sauce though and omit the others if you’re more comfortable doing it that way. Cheers!
I don’t know what additional vegetables you’re talking about for braising the short ribs. You said “the ones used for the sauce are there as aromatics when braising the short ribs”. But I don’t see anywhere in the instructions that you’re supposed to add any veggies to the liquid when cooking the meat.
I’ve never heard of Irish Cheddar. I’m from West Texas so I have no clue where I would find it. H-E-B maybe? They have a ton of cheeses there. Any substitution if I can’t find it??? This dish sounds awesome!
Hi Shana, all basic grocery stores should carry a Kerry Gold brand cheddar. Typically in the deli section. If not, use a white cheddar or monterey jack cheese. Cheers!
What does this recipe yeild? 4 servings 6?
Hi Angelique, this will serve 6 comfortably from a casserole dish or 4 equal portions when using individual gratin dishes. The best part about this dish is that the leftovers are delicious! Enjoy!
Is it possible to use a cut up chuck pot roast in place of the short tibs?
Is it possible to use chunks of chuck pot roast in place of the short ribs?
Hi Joan, You can absolutely use chuck roast in this. Follow the same steps for the short ribs. Let me know how it turns out! Cheers!
Made this for my husband because he loves shepherd’s pie and never gets it because I don’t like it. My short ribs totaled 3.5 lbs and I’m glad they did because some were really fatty and didn’t yield a ton of meat. I didn’t get fancy with the potato topping. After 30 mins, the potatoes weren’t browning so I put the oven on broil for 5 mins which was perfect. I forgot to get Dubliner cheese while at the store so I used regular sharp white cheddar. The mashed potatoes tasted delicious but anyone who has had Kerrygold Dubliner cheese knows nothing compares – it’s so sharp and nutty, almost has a parmesan quality to it. I will make again one day and make sure I have the right cheese!