Rich, warm, and comforting, this Stout-Braised Short Rib Cottage Pie is an indulgent twist on the traditional meat pie. Great for St. Patrick’s Day!
As you’ve undoubtedly heard, today is Pi Day! Not just any Pi Day, mind you: 3.14.15, the only time that the month, day, and year will coincide with the first 5 digits of everyone’s favorite mathematical constant. Back in high school, before Pi Day was an actual “thing,” I thought my coolness factor was off the charts when I memorized the first 30 digits of Pi (a mere 13 of which I still remember today). As a 30-something, I admit that my interests are more aligned with baking “pie” than memorizing “Pi”. With St. Patrick’s Day coming up on Tuesday, how better to get in on both celebrations than with a two-fer recipe post? That’s right, kids, it’s Pi(e) day on Striped Spatula. More specifically, Stout-Braised Short Rib Cottage Pie!
I love a good Cottage (or Shepherd’s) Pie. It’s such homey, comforting food. Most of the time, these crustless savory “pies” are made with ground meat (beef in Cottage, lamb in Shepherd’s; though, the terms are often used synonymously), baked in a brown gravy with a layer of mashed potatoes on top. So. Good. Having remembered reading a recipe in Martha Stewart Living a few years ago for Stout-Braised Short Rib Pot Pies, I thought it would be fun to try a similar twist with a Cottage Pie. Here, I braised bone-in short ribs in a mild stout (more on this later), with aromatics, tomato paste, and Worcestershire Sauce. When tender, I shredded the meat into the skimmed gravy with cipollini onions, sautéed mushrooms, and peas, and topped the whole thing with Dubliner cheese Duchess potatoes. Hungry yet?