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Full Moon Shepherd's Pie

Warning: Don't make this during a full moon. Trust us.

Recipe

Ingredients

  • Steak n Stout Filling:
  • 2 pounds of boneless beef short rib, cut into 1' chunks
  • Salt and Pepper to taste
  • Canola Oil
  • 1 cup of butternut squash, peeled and cubed into 1/2' pieces
  • 1 yellow onion, peeled and diced
  • 1/2 cup mushrooms
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour
  • 1 bottle of Pumpkin Ale (you can also substitute red wine, apple cider, or more chicken stock)
  • 1 egg, for egg wash on top of pie
  • Cheddar is Betta' Herbed Pie Crust:
  • 2 1/2 cups All-Purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary chopped
  • 1/2 cup unsalted butter, extra cold
  • 1/4 cup crisco, ice cold
  • 1/2 cup shredded cheddar cheese (optional)
  • 2 tablespoons ice water, as needed

Let's get Cooking...

  1. Steak n Stout Filling:
  2. In a bowl, season short rib with salt, pepper, and a drizzle of oil. Heat a large cast iron or saute pan over high heat and working in batches, quickly sear steak until caramelized on all sides. Remove browned meat and set aside.
  3. Next, saute squash over medium high heat until golden, working quickly so squash doesn't cook through. Add onion and mushrooms, seasoning again with salt, pepper, cayenne and nutmeg.
  4. Add short ribs back to the pan along with butter and flour, scraping up all the caramelized bits and deglaze with Pumpkin Ale (or alternative liquid of choice.) Bring mixture to a boil, reduce to a simmer and cook for about 45 minutes or until meat is fork tender and liquid is reduced.
  5. Remove from heat and cool mixture fully while you make your pie crust.
  6. Cheddar is Betta' Herbed Pie Crust:
  7. In a food processor, pulse flour, salt, pepper, herbs, and cheddar cheese until mixed.
  8. Pulse in butter and crisco until just incorporated, careful not to overmix which will result in a tough crust. The mixture should resemble that of small pebbles, adding water so the dough sticks together when you press it in your hands. Pour mixture out onto a cutting board, divide in half and wrap tightly in plastic. Place both shells in the refrigerator for 1 hour or overnight until chilled.
  9. Assembly:
  10. Preheat Oven to 350 degrees.
  11. Roll each pie crust on a floured surface to about a 1/4' thick. Press one crust into the bottom of a pie pan and up the sides and fill with steak filling.
  12. Top with remaining crust, trimming excess crust, leaving 1/2' overhang to crimp edges together either with your fingers or a fork.
  13. Brush pie top with egg wash and slice slits for steam to escape and bake for 25-30 minutes until golden brown.