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Before you jump to Short rib shepherd's pie recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone’s active contribution. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your cooking area more green.

A lot of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small means by which energy and money can be saved. It is reasonably easy to live green, of course. It’s about being sensible, usually.

We hope you got benefit from reading it, now let’s go back to short rib shepherd's pie recipe. To cook short rib shepherd's pie you need 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Short rib shepherd's pie:

1. Use Beef ribs
2. Prepare 8 boneless beef short ribs (about 900 g)
3. Take 2 bay leaves
4. Provide Handful fresh thyme sprigs
5. Prepare 6 cloves garlic, unpeeled
6. Prepare 1 medium onion, unpeeled and cut in half
7. Prepare 1 tbsp whole black peppercorns
8. You need Potato mash
9. Get 8 medium waxy yellow potatoes, chopped into 2 cm chunks
10. You need 1/4 cup cream cheese
11. Use 1/4 cup whole milk
12. Prepare 1/2 tsp kosher salt
13. Use 1/4 tsp ground white pepper
14. Provide Finish
15. You need 1 large onion, chopped
16. Take 3 cloves garlic, minced
17. Prepare 2 carrots, diced
18. Use 1 tbsp fresh thyme leaves
19. Take 2 tbsp Worcestershire sauce
20. Provide 1/2 cup dry red wine
21. Prepare 1/2 cup sweet peas
22. Provide 1/2 cup sweet corn kernels
23. Get 2 cups beef stock
24. Get 1 tbsp cornstarch

Steps to make Short rib shepherd's pie:

1. Add a splash of veg oil to a large pot on medium-high heat. Season the ribs with salt and pepper and sear them a few at a time in the pot, until they're evenly browned on all sides. Put all the ribs in the pot, along with the bay, thyme, garlic, onion and peppercorns. Add enough cold water so the meat's submerged about 2 cm below the surface. Turn the heat down to medium-low and let simmer for 2 hours. Remove the meat and set aside.
2. Add the potatoes to a large pot of cold water. Add a good pinch of salt and turn the heat up to high. Let boil until the potatoes are fork tender.
3. Drain the potatoes well and put them back in the pot. Add the cream cheese, milk, salt and white pepper. Mash the potatoes until no large chunks remain. You can also run the potatoes through a sieve if you want them extra silky Use a wooden spoon and stir the mash just until it's uniform. Don't overstir or it'll become gluey. If needed, add extra milk a splash at a time. The potatoes should be just slightly on the dry side. Check the seasoning and add extra salt and white pepper as needed
4. Preheat your oven to 400 F. Add a splash of veg oil to a large pan on medium-high heat. Add the onion and garlic and fry 1 minute until fragrant. Add the carrots and thyme and fry another 2 minutes. Add the Worcestershire sauce and wine and let simmer until the liquid's absorbed, about 2 minutes.
5. Using a pair of forks, shred the beef into bite-sized chunks. Add the beef to the pan along with the peas and corn and toss to combine. Add the beef stock. In a small bowl, whisk the cornstarch with 1/4 cup water to make a slurry. Add it to the pan and stir until the sauce thickens.
6. Pour the beef into a high-sided 20 cm x 30 cm baking tray. Give the tray a good rap against the counter to distribute the meat evenly. Add the potatoes and use a spatula to smooth it over the beef. Put the tray uncovered in the oven for 20 minutes. Turn up to high broil and bake an additional 2 minutes, or until the edges crisp and the top turns lightly golden.
7. Remove the tray from the oven and let rest 10 minutes before cutting. Serve with freshly grated cheese (cheddar or parmesan both work) or, my preference, a sprinkle of sweet smoky paprika.

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