Short Rib Shepherds Pie

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   1.

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   Salt and pepper your short ribs.

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   Heat a splash of olive oil in a pan set over medium heat.

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   Add the short ribs and sear all sides of the short ribs.

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   They dont have to be cooked all the way throughyou just want them nicely browned.

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   Place the seared short ribs, celery, onions and carrots in the slow cooker.

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   Cover with red wine and beef stock.

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   Cook on low for 4 hours.

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   2.

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    Around 15 minutes before the 4 hours are up, begin the mashed potato preparation.

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    Preheat the oven to 350 F. Cut a head of garlic in half crosswise and set both halves on a sheet of aluminum foil.

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    Add a dash of olive oil and a little salt and wrap both halves in the foil.

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    Roast the garlic in the oven for about 15 minutes until soft and aromatic.

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    3.

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    Meanwhile boil your potatoes in a pot of water until they are soft enough to easily stab with a fork, about 10-20 minutes.

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    Remove garlic from foil and squeeze out garlic.

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    Mash with a fork.

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    Drain the potatoes, then mash them together with a splash of olive oil, the roasted garlic and salt.

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    Consistency should be creamy and soft, like icing.

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    Turn oven up to 450 F.

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    4.

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    Once the 4 hours are up remove the rib bones from the slow cooker and discard them.

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    Shred the short rib meat with a fork.

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    Equally disperse meat and vegetables between four individual serving size ramekins.

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    Cover with juices from slow cooker.

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    5.

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    Place roasted garlic mashed potatoes in a piping bag with a star tip and pipe potatoes on top of meat and vegetables.

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    Put the ramekins on a tray and put the tray into the oven.

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    Bake until potatoes begin to brown, about 15 minutes.

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    6.

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    Serve warm or re-heat when ready to eat.

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    You can reheat them in a microwave for 2 minutes then place in a toaster oven under the broiler for 3 minutes.

* Per serving · 4 servings · Values may vary.