The ultimate comfort food. Cottage pie with braised beef short rib.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Season short ribs with steak seasoning, salt, and pepper, and let dry brine for 1 to 2 hours.

In a pot, heat oil and sear the ribs on all sides. Remove ribs and add tomato puree, cooking for 2 to 3 minutes.

Add mirepoix (carrots, celery, onion) and sauté for another 2 to 3 minutes, then add garlic and jerk marinade.

Pour in red wine and reduce before adding beef stock, bay leaf, and Worcestershire sauce. Return ribs to the pot, cover, and cook on medium heat for 20 to 30 minutes.

Remove the lid, add herbs (rosemary, thyme, sage), cover again, and place the pot in the oven at 300°F for 2 to 3 hours, checking 3 to 4 times throughout the cooking process.

Once the meat is tender, remove it and cool slightly before skimming off excess oil. Remove bones and herb stems, then pull apart the meat.

Add panko bread crumbs and peas to the meat mixture, then layer it in a baking tray.

For the mashed potatoes, cook potatoes until fork-tender, then drain and mix with butter, heavy cream, black pepper, egg yolk, and cheddar cheese until moist enough to pipe.

Spread the mashed potatoes over the meat mixture in the baking tray.

Bake at 300°F for 40 minutes to 1 hour until the desired doneness is reached.

Let it rest for about 30 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens