I made SHEPHERD’S Pie way better by using sous vide!

Step 1

Start by seasoning your short ribs with salt and freshly ground pepper. Then smoke the short ribs @225°F / 107°C for 2 hours. While that's cooking in a pan with some olive oil add 1 whole grated onion.

Step 2

Cook the onions until they are translucent, then add about 1 tbsp of tomato paste mix well and then de-glaze with some red wine. Once the wine has evaporated add 4 shredded carrots and let them cook for 5 minutes.

Step 3

After 5 minutes add 1 packet of demi glaze and mix everything well. Then add 3 tbsp of worcestershire sauce, mix well and your sauce is ready. Once the short ribs are done smoking take them out and remove the bone from them.

Step 4

Then add them to a vacuum bag along with your sauce and cook them @180°F / 82°C for 12 hours. While that's cooking into dice 4 large potatoes and add them to a vacuum bag with 4 tbsp cream cheese, 2 tbsp butter, 2 tbsp milk salt and pepper.

Step 5

Cook the potatoes sous vide @180°F / 82°C for 2 hours. Once they're done take them out mash them up while they're in the bag and them run through a potato ricer to remove any clumps.

Step 6

Once the shorts ribs are ready take them out of the bag and strain the liquids. Then shred the meat and place it in a baking dish.

Step 7

Then top it with your mashed potatoes and place it in the oven to brown the top of the potatoes and your SHEPARD'S pie is done, ENJOY!