Short Rib Pot Pie

Ingredients for Short Rib Pot Pie

• 375g plain flour

• 2 teaspoons kosher salt

• 110g (1 stick) chilled unsalted butter, cut into pieces

• 120ml vegetable shortening or beef lard

• 1.4kg boneless beef short ribs, cut into 2" pieces

• Kosher salt, freshly ground pepper

• 120ml plain flour, plus more

• 2 tablespoons olive oil

• 1 275g package frozen pearl onions, thawed

• 4 garlic cloves, chopped

• 2 tablespoons tomato paste

• 475ml dry red wine

• 2 sprigs rosemary

• 6 sprigs thyme, plus 2 tablespoons chopped thyme

• Flaky sea salt (such as Maldon)

• Double cream (for brushing)

Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 120ml ice water. Mix with a fork until dough just comes together.

Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.

Preheat oven to 191°C. Season short ribs with kosher salt and pepper; toss with 120ml flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.

Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.

Add tomato paste and cook, stirring often, until slightly darkened in colour, 5–8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 1450ml water to pot and bring to a boil.

Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours.

Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.

Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.

Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.

Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.