Creamy Pork and Mushroom Shepherd’s Pie

Place ribs in a single layer in the the bottom of your slow cooker. Add bouillon cubes and wine to the crock pot. Prepare a garlic herb paste by combining garlic, rosemary, thyme, Kosher salt, pepper and olive oil. Use this paste to coat the top of ribs. Cover and set the crock pot to low and cook for 6 hours. Midway through the cooking, you want to turn the ribs over.

Clean and cut 3 large potatoes into eighths. Boil for about 15 minutes or until very soft. Finely dice 5 ounces of the mushrooms. Saute mushrooms with 2 tablespoons of butter and salt and pepper to taste. Drain the potatoes in a colander and return to the sauce pan. Add the cream cheese, 2 tablespoons of butter, 1/4 cup of cream and sour cream. Mash the potatoes to desired consistency. Add sauteed mushrooms and stir to combine.

Preheat oven to 350 degrees.

When the meat is tender, remove to a plate and dump the liquid from the crock pot into a large saute pan. Add the diced onion to the pan and simmer over medium heat for about 5 minutes. While the onions are cooking, cut the remaining mushrooms into halves. When the onion is soft, add the remaining mushrooms and cook for an additional 5 minutes. Add 2 tablespoons of butter and a 1/4 cup of cream to the saute pan. Finally, pre-mix the cornstarch with 2 tablespoons of water and add to the pan. While the sauce is thickening, you can use a fork or your fingers to break up the pork meat. Add the cherry tomatoes and pork to the sauce and stir to combine.

Equally divide the meat mixture between four 4″ ramekins and then add a layer of Parmesan cheese. Top each ramekin with an equal amount of mashed potatoes and cook in preheated oven for 30 minutes.