STOUT-BRAISED SHORT RIB COTTAGE PIE

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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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Let's Make Stout-Braised Short Rib Cottage Pie

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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.

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

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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.

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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.

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swipe up to get the full recipe!

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STOUT-BRAISED SHORT RIB COTTAGE PIE

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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Ingredients

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