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!
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.