Sunday, February 20, 2011

Short Rib Cottage Pie


Normally when we post on a Sunday you are treated to what we ate for dinner on Saturday night or are planning for Sunday.  Since my sis and her BF are in town for the weekend and have never been to Toronto there's been quite a bit of eating out the last few nights.  So I am sharing  a recipe I made on Thursday night, using the leftovers from the meal the boy made on Tuesday night.  He made an amazing Short Ribs Provencal and Creme Fraiche Mashed Potatoes.  We had a ton left over and I just knew that the perfect and easiest way to use the leftovers was as these individual pies.


Short Rib Cottage Pie
serves 3-4

1-2 cups leftover short ribs in their gravy
cooked baby carrots - ideally from the short rib dish
mashed potatoes with creme fraiche or sour cream
Grated Beemsters extra old cheese or Mimolette or Parmigianno Reggiano

1.  Preheat oven to 350F.  Butter 4 ramekins.  Heat your short ribs in gravy to a bare simmer over medium low heat.  Fill each ramekin 1/2 full with shredded short ribs and top off with gravy and carrots.
2.  Take 1/4 cup of cold mashed potatoes, form into a patty and place on top of each ramekin. Place the ramekins on a cookie sheet and into the heated oven.  Bake for 30 minutes.
3.  Pull cookie sheet from the oven and top with grated cheese, return to the oven and bake until the cheese is melted and bubbly.  Remove from oven and let cool for 10 minutes before serving.

This dish was a winner the first time around so this was a no brainer in terms of being delish and the boy liking it.  I steamed some broccoli and it made for a super easy dinner while we were cleaning and prepping the house our guests.  Since we do have guests I'm going to get back to them and keep this post short.

I am clearly on a leftover kick these days.  Do you have any favorite recipes that use leftovers?  I'd love it if you'd share them in the comments.

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