30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Shepherd's Pie
Copycat Cheesecake Factory Shepherd's Pie
Copycat Cheesecake Factory Shepherd's Pie
⏱3h
👥6
🔥850 cal
Hard
🍽️French
A gourmet take on the classic shepherd's pie, featuring slow-braised short ribs, a complex red wine reduction, and a celeriac-potato puree with truffle oil.
A gourmet take on the classic shepherd's pie, featuring slow-braised short ribs, a complex red wine reduction, and a celeriac-potato puree with truffle oil.
Season the Beef Short Ribs with salt and pepper. Sear in a Dutch oven with Olive Oil until browned on all sides. Remove ribs and set aside.
Add the Carrots, Celery, Onion, and Pearl Onions to the Dutch oven and cook until softened, about 8-10 minutes.
Add the Cremini Mushrooms and cook for another 3-5 minutes.
Sprinkle with All-Purpose Flour and cook for 1 minute. Gradually whisk in the Red Wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Add the Beef Stock, Tomato Paste, Dried Thyme, and Bay Leaf. Return the Short Ribs to the Dutch oven. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until the ribs are fork-tender.
Remove the ribs from the Dutch oven and shred the meat. Discard the bay leaf.
Simmer the sauce uncovered for 15-20 minutes to reduce and thicken.
While the sauce reduces, boil the Russet Potatoes and Celeriac until tender, about 15-20 minutes. Drain and return to the pot.
Mash the potatoes and celeriac with the Heavy Cream, Butter, Salt, and White Pepper until smooth and creamy. Stir in the Truffle Oil.
Pour the shredded short rib and sauce mixture into a 9x13 inch baking dish.
Spread the celeriac-potato puree evenly over the top of the meat mixture.
Bake for 20-25 minutes, or until the puree is golden brown and the filling is bubbly.
Ingredients
6
3 lbs1.36 kgBeef Short Ribs
1 cup140 gCarrots-brunoise
1 cup140 gCelery-brunoise
1 cup140 gOnion-brunoise
1/2 cup75 gCremini Mushrooms-sliced
1/4 cup37.5 gPearl Onions-peeled
2 tbsp30 mLOlive Oil
2 tbsp30 mLButter
2 tbsp30 mLAll-Purpose Flour
3 cups710 mLDry Red Wine (e.g., Cabernet Sauvignon)
2 cups475 mLBeef Stock
1 tbsp15 mLTomato Paste
1 tsp5 mLDried Thyme
1 Bay Leaf2 gBay Leaf
Saltto taste
Black Pepperto taste
3 lbs1.36 kgRusset Potatoes-peeled and quartered
1 lb450 gCeleriac-peeled and cubed
1/2 cup120 mLHeavy Cream
4 tbsp60 mLButter
1 tbsp15 mLTruffle Oil
Saltto taste
White Pepperto taste
Equipment
Dutch Oven
9x13 inch Baking Dish
Potato Masher
Large Pot
Instructions
Preheat oven to 325°F (160°C).
Season the Beef Short Ribs with salt and pepper. Sear in a Dutch oven with Olive Oil until browned on all sides. Remove ribs and set aside.
Add the Carrots, Celery, Onion, and Pearl Onions to the Dutch oven and cook until softened, about 8-10 minutes.
Add the Cremini Mushrooms and cook for another 3-5 minutes.
Sprinkle with All-Purpose Flour and cook for 1 minute. Gradually whisk in the Red Wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Add the Beef Stock, Tomato Paste, Dried Thyme, and Bay Leaf. Return the Short Ribs to the Dutch oven. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until the ribs are fork-tender.
Remove the ribs from the Dutch oven and shred the meat. Discard the bay leaf.
Simmer the sauce uncovered for 15-20 minutes to reduce and thicken.
While the sauce reduces, boil the Russet Potatoes and Celeriac until tender, about 15-20 minutes. Drain and return to the pot.
Mash the potatoes and celeriac with the Heavy Cream, Butter, Salt, and White Pepper until smooth and creamy. Stir in the Truffle Oil.
Pour the shredded short rib and sauce mixture into a 9x13 inch baking dish.
Spread the celeriac-potato puree evenly over the top of the meat mixture.
Bake for 20-25 minutes, or until the puree is golden brown and the filling is bubbly.
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