The leaves are changing, and it's getting chilly out there — get cozy with a rich, hearty short rib pot pie!
2 tablespoons olive oil
3 pounds boneless short ribs, cut into 2- to 3-inch cubes
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 onions, diced
2 slices streaky bacon, sliced
1 cup cremini mushrooms, sliced
4 cloves garlic, diced
1 cup dry red wine
2 1/2 cups beef stock
6 sprigs thyme
1 dried bay leaf
3 carrots, peeled and cut into half moons
1 1/2 cups frozen pearl onions
1 cup frozen peas
2 tablespoons chopped parsley
3 cups all-purpose flour
2 teaspoons kosher salt
8 tablespoons unsalted butter, cubed and chilled
8 tablespoons vegetable shortening
1/4 cup ice water
1/4 cup vodka
1 large egg, beaten
Preheat oven to 300 degrees.
Heat olive oil In a large high-sided skillet or Dutch oven over medium-high heat.
Add short ribs to a bowl and season well with salt and pepper. Dust with the flour to coat. Add short ribs, in batches, to the hot pan and brown well on all sides. Remove short ribs to a plate. Add the onions and bacon and cook until the bacon renders out some of its fat. Stir in the mushrooms and garlic and saute until mushrooms are browned. Season with salt and pepper. Stir in the red wine and scrape up any browned bits on the pan. Stir in the beef stock, thyme, bay leaf, carrots and pearl onions and bring to a simmer. Add the browned short ribs back to the pan and cover with a lid. Cook for 2 to 2 1/2 hours until short ribs are quite tender and the liquid has reduced and thickened. Stir in the frozen peas and chopped parsley. Set aside to cool.
To make the pie crust: Add flour and salt to a food processor and pulse until combined. Add the butter and vegetable shortening and pulse until mixture resembles coarse meal. Add the water and vodka while pulsing and the pie dough comes together. Flatten dough into a disc and wrap up in plastic wrap. Refrigerate for at least 1 hour.
To assemble: Heat oven to 375 degrees. Fill a 2-quart baking dish with the braised short rib mixture.
Dust work surface with flour and roll out pie dough until it’s 1/4-inch thick. Place over the short rib mixture. Trim edges and roll dough under itself. Make vents in the top with a sharp knife. Use a fork to crimp the edges. Brush the top with egg wash. Sprinkle with flaky sea salt.
Bake for 1 hour, until crust is a deep golden brown.