Comfort food at its best! This Short Rib Cottage Pie with stout-infused gravy is an impressive and indulgent twist on the traditional English meat pie. Great for St. Patrick's Day!

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Stout Beer Braised Short Ribs cremini mushrooms cippolini or pearl onions carrots vegetable oil black pepper

Let's Make Stout-Braised Short Rib Cottage Pie

Prep the Short Ribs Braise the short ribs following the linked recipe. When cool enough to handle, remove bones from the short ribs and discard.

Shred meat using two forks, discarding any large pieces of fat or gristle. You should have about 3-1/2 cups of meat.

Follow the instructions in the short rib recipe to defat and reduce the braising liquid to 2-1/2 cups. Thicken the gravy by mixing together 2 tablespoons of cornstarch and 2 tablespoons cool water in a small bowl.

Stir the slurry into to the simmering liquid a little at a time, letting it bubble and thicken, until a rich gravy forms that coats the back of a spoon.

swipe up to get the full recipe!