My Birthday Present to You: Non-Traditional Shepherd's Pie

In Spain, it's customary to give other people presents to celebrate the day of your birth.  At least, I think that’s how it works (I was a little fuzzy on the language).  If not, I may owe some people their stuff back.

Anyway, in keeping with that tradition, here’s the shepherd’s pie recipe that brings me so much happiness.  May it do the same for you.

 

Rustic Shepherd’s Pie

The only problem with this recipe is that it doesn’t make nearly enough.  You could double it, I suppose, but those are some really big, scary numbers.  Six pounds of ribs?  A quart of wine?  An entire tiny (yet very expensive) bottle of maple syrup?  I fear you might ask me to wire you some money for the ingredients and, I’m sorry, but I’m not THAT generous on my birthday.

3 lbs. beef short ribs
3 Tbsp. olive oil
1 onion, peeled and quartered
2 carrots, peeled and cut into 2-inch pieces
2 celery ribs, peeled and cut into 2-inch pieces
1 head of garlic, cut in half across the equator
2 cups red wine
½ cup maple syrup
2 Tbsp. whole black peppercorns
1 sprig fresh rosemary
2 lbs. sweet potatoes
3 Tbsp. butter
2 eggs
1 tsp. grated nutmeg
¼ cup snipped chives
Sea salt and pepper to taste

Heat oven to 325°F.  Season short ribs with salt and pepper.  In a heavy-bottomed Dutch oven over high heat, heat olive oil and brown ribs on all sides.  Remove ribs from the pan and reduce heat to medium.  Add onion, carrots, and celery, and cook until lightly browned and caramelized, about 5-7 minutes.

Return ribs to the pan and add garlic, red wine, maple syrup, peppercorns, and rosemary.  Stir, cover the pan with foil so that it’s flat against the meat and comes all the way up the sides of the pan (you might need two sheets), and cover with lid.  Place in the oven for 3-4 hours, until the meat is falling off the bone.

In the meantime, bake whole sweet potatoes in the oven until soft and easily pierced with a fork (about an hour, maybe longer depending on size).  Let cool.  Remove skins and put potatoes in a mixing bowl.  Add butter, eggs, nutmeg, chives, salt, and pepper.  Mash until smooth.  Set aside.

Remove the ribs to a plate.  Discard bones and shred the meat with a fork, placing it in an 8”x8” baking dish.  Strain and reserve cooking liquid (discarding solids) and pour on top of meat.  Spread sweet potato mash on top of that, and bake 35 minutes, until bubbly.  You can also stick it under the broiler for a few minutes to get some color on the top.  As you can see from the picture, though, I’m often too hungry to bother.

Serves 4.  If you’re lucky.

Source: Adapted from Jason Tostrup at the Inn at Weathersfield in Perkinsville, Vermont and Yankee Magazine.

Comments

[Kathy]

Happy Birthday!!!!

[Karen]

Thanks, and Happy Birthday! May the Sox win one in your honor!

[joey]

The very happiest of birthdays !

[Erin]

Happy Birthday and thank you for the wonderful recipe! Also, very impressive, what you did in September. I wouldn't have made it!

[sunny12]

That sounds like an incredible shepards pie. Will def. try making that. Thanks for the birthday gift :)

[Jim]

Happy birthday, and thanks for the recipe!

My birthday's coming up this weekend, so I'll have to find one in my file worth making.

[Dad]

I like this new idea! Your birthday, my present(s)! I'll pick up my chocolate Mousse and Key Lime pies when I come over a week from Monday. BTW this new tradition ends come March!

[Jana]

I cooked this up yesterday and it was awesome! My son was a bit dismayed that the potatoes were orange ones, but he ate it anyways.

Oh, and I layered the lumps of carrots and celery and onion on top of the meat when I made the pie part of the recipe. They tasted just great.

I would recommend this recipe for a large holiday meal as an alternative to a turkey or ham. Much tastier, IMO.