Short Rib Shepherd’s Pie

1. Salt and pepper your short ribs. Heat a splash of olive oil in a pan set over medium heat. Add the short ribs and sear all sides of the short ribs. They don’t have to be cooked all the way through—you just want them nicely browned. Place the seared short ribs, celery, onions and carrots in the slow cooker. Cover with red wine and beef stock. Cook on low for 4 hours.

2. Around 15 minutes before the 4 hours are up, begin the mashed potato preparation. Preheat the oven to 350 F. Cut a head of garlic in half crosswise and set both halves on a sheet of aluminum foil. Add a dash of olive oil and a little salt and wrap both halves in the foil. Roast the garlic in the oven for about 15 minutes until soft and aromatic.

3. Meanwhile boil your potatoes in a pot of water until they are soft enough to easily stab with a fork, about 10-20 minutes. Remove garlic from foil and squeeze out garlic. Mash with a fork. Drain the potatoes, then mash them together with a splash of olive oil, the roasted garlic and salt. Consistency should be creamy and soft, like icing. Turn oven up to 450 F.

4. Once the 4 hours are up remove the rib bones from the slow cooker and discard them. Shred the short rib meat with a fork. Equally disperse meat and vegetables between four individual serving size ramekins. Cover with juices from slow cooker.

5. Place roasted garlic mashed potatoes in a piping bag with a star tip and pipe potatoes on top of meat and vegetables. Put the ramekins on a tray and put the tray into the oven. Bake until potatoes begin to brown, about 15 minutes.

6. Serve warm or re-heat when ready to eat. You can reheat them in a microwave for 2 minutes then place in a toaster oven under the broiler for 3 minutes.