This Short Rib Cottage Pie is the perfect cozy Sunday cook. Lazily braised short ribs are shredded and tucked underneath a lid of colcannon. An Irish dish comprised of buttery mashed potatoes accented with ribbons of steamed cabbage and kale. Loaded with tender bits of beef, gravy, and buttery mashed potatoes, this dish is the definition of stick-to-your-ribs comfort food.
For the Braised Short Ribs
- 3–4 lbs beef short ribs
- 2 tsp salt
- Fresh ground pepper
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 1 cup red wine
- 6 cloves garlic, crushed
- 2 cups beef stock
- ¼ cup Worcestershire sauce
- 10–12 sprigs fresh thyme
For the Cottage Pie Filling
- 1 batch Braised Short Ribs, see above
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 cup frozen peas
- ½ cup beef stock
For the Colcannon
- 1 ½ lbs Yukon gold potatoes, peeled
- 2 cup savoy cabbage, finely chopped
- 1 cup lacinato kale, finely chopped
- 3 cloves garlic, minced
- 4 tbsp butter, divided
- 1 cup cream
- 1 tsp salt
For the Braised Short Ribs:
Preheat the oven to 350°F.
Season the short ribs all over with salt and pepper. Coat them with the flour and set them aside.
Heat the olive oil in a large, deep cast iron skillet. Once the oil is shimmering, sear the short ribs on all sides until golden. Transfer to a plate and set them aside.
Deglaze the pan with the red wine and add the garlic. Pour in the beef stock and the Worcestershire sauce. Bring everything up to a simmer and return the ribs to the pan. Add the thyme and cover.
Braise in the oven for 2 hours before reducing the oven temperature to 325°F and continuing to cook for 30 minutes more.
Take the ribs out of the oven and let cool slightly. When the ribs are cool enough to handle, shred the meat and discard the bones and excess fat. Take the skillet and pour off as much of the fat as you can manage without disturbing the drippings at the bottom of the pan.
For the Filling:
Preheat the oven to 375°F.
Add the onion to the skillet you used to braise the short ribs. Add a generous pinch of salt and sauté until just translucent. Add the carrots and celery and sauté until softened. Stir in the tomato paste and Dijon mustard and sauté for a minute more.
Stir in the shredded short rib meat, the frozen peas, and the beef stock. Bring up to a boil and reduce to a simmer. Simmer for 20 minutes.
For the Colcannon:
Coarsely chop the potatoes and place them in a large pot. Cover with cold water and place over high heat. Once boiling, liberally salt the water and cook until fork tender.
Pile the cabbage and kale into a steaming basket. Place the basket on top of the boiling potatoes. Cover and steam until tender. About 5 minutes. Take the steaming basket off and set it aside.
Once the potatoes are tender, pass them through a ricer into a bowl. Add the garlic, three tablespoons of the butter, the steamed kale and cabbage, the salt, and the cream. Stir to combine.
Pour the short rib mixture into a casserole dish and top it with the colcannon. Cut the remaining butter into small pieces and dot the surface of the pie with them.
Bake for 30 minutes or until golden. Let cool for 10 minutes prior to serving.
By Susan Keefe