This Short Rib Pot Pie is a budget friendly dinner option. It is simple to make, it’s delicious and you can make it from leftover Braised Beef Ribs, one of my favorite cold weather comfort dishes.
Ingredients
- 2 beef ribs cooked shredded or cut into cubes
- onions from braising short ribs
- 1 1/2 cup beef rib pan juices
- 1 medium potato peeled and cubed
- 1 medium carrot peeled and diced
- 2-3 sprigs fresh thyme leaves
- 1 sprig fresh Rosemary leaves finely chopped
- kosher salt and freshly ground pepper to taste
- 2 tbsp all-purpose flour
- 1 cup red wine
- 2 frozen pie crusts defrosted
- 1 egg yolk mixed with a tablespoon of water
Instructions
- Gather all ingredients before starting the recipe.
- Remove 2 frozen pie crusts from the freezer and allow to defrost at room temperature until just pliable.
- Preheat oven to 375°F
- Cut or shred 2 beef ribs cooked and set aside until ready to add to the pie filling mixture.
- Add 1 1/2 cup beef rib pan juices and braised onions to a medium sized skillet with deep sides. You can top up with beef broth to make 1 1/2 cups if you don't have enough.
- Add 1 medium potato and 1 medium carrot cubed, plus 2-3 sprigs fresh thyme leaves and 1 sprig fresh Rosemary leaves chopped.
- Bring the pan juices to a boil, season with kosher salt and freshly ground pepper to taste and then reduce to simmer over medium low heat until you have reduced by half, about 15 minutes.
- Sprinkle 2 tbsp all-purpose flour over reduced pan juices and stir to combine. Cook over medium high heat until the sauce comes to a boil, then add 1 cup red wine. Stir to combine and cook over medium heat until the sauce is reduced by 1/3 and the sauce has thickened, about 5-6 minutes.
- Add cooked beef ribs, stir to combine and remove from heat and allow to cool so that it's warm, not hot.
- Transfer cooled pie mixture into one pie shell. Mound extra mixture in the center of the pie.
- Cover the pie mixture with the second pie shell (upside down) and crimp the edges. Cut a vent hole or slash the top of the pie to allow the steam to escape.
- Brush with egg wash and sprinkle top with sea salt.
- Bake for 50-60 minutes or until the pot pie is bubbling and the crust is golden.
