Whenever we make BBQ ribs, we always have a ton leftover. For some reason, we are not programed to make just enough to eat. We end up with 1-2 gallon bags full of leftovers. I never know what to do with them, because they do have a specific flavor and not a ton of meat on each rib, but I decided to try a new recipe…. Rib Shepherd’s Pie.
Preheat oven to 350. For starters, take 8 medium size potatoes. Peel them and dice them into 1 inch squares. Add them to a pot, cover with water. In the water add one stick of butter, 2 tsp garlic powder, 1 tsp parsley, enough salt so the water tastes like the ocean, and 1/2 tsp pepper. Bring to a boil. Once you can easily pierce them with a fork, drain in a colander.
Place drained potatoes in a mixing bowl. Add 1 cup of milk and mix until smooth.
Mixing should take a few minutes, but don’t over mix or they’ll become gummy.
Remove the ribs from the bone and chop into bit size pieces. Warm up over medium heat.
While the ribs are warming up, dice up 3-4 large peeled carrots.
Add carrots and 1 cup of peas to the ribs. In a small bowl add 1/4 cup cornstarch with 1 cup of water. Mix well and pour into the rib mixture. Cook for another 5 minutes.
Pour rib mixture into a lightly greased 13×9 inch pan. Then spread the mashed potatoes over the top of the rib mixture. Bake for 30 minutes, then remove and place one cup of cheese on top. Cook for another 10 minutes.
Once the cheese has melted, let sit for 5-10 minutes before serving.
Rib Shepherd’s Pie
8 medium potatoes – peeled and diced
1 stick of butter
2 tsp garlic powder
1 tsp parsley
Enough salt so the water for the potatoes tastes like the ocean
1/2 tsp pepper
1 cup milk
1 1/2 cups leftover BBQ rib meat
3-4 large carrots, peeled and diced
1 cup frozen peas
1/4 cup cornstarch
1 cup water
1 cup shredded cheese
Preheat oven to 350. Place diced potatoes in a large pot. Add water, butter, garlic powder, parsley, salt and pepper. Bring to a boil. Cook until you can easily pierce potatoes with a fork. Once potatoes are done, drain in a colander, then place in a mixing bowl. Add milk and mix until potatoes are smooth, but not gummy. Remove rib meat from the bone and place in a frying pan. Over medium heat, warm up rib meat for 5 minutes. Add carrots and peas. While they are warming up, mix cornstarch and water together. Then add to the rib mixture. In a lightly greased 13×9 inch pan, pour rib mixture in, then top with mashed potatoes. Cook for 30 minutes then top with cheese. Bake for another 10 minutes. Once cheese is melted, let sit for 5-10 minutes before serving.
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