Warm your menu with this delicious autumn-perfect dish!
Add some fresh thyme and tomato paste to our leftover beef and carrots, top it with some buttery whipped Idaho potatoes and bake it until bubbly and delicious. The Tuxedo White spice blend is used with this dish.
Make the potatoes! Start by washing, quartering and boiling the potatoes in lightly salted water until they are fork tender. While they are cooking, add the cream to a pan and bring to a medium boil. Add the thyme, left on the sprigs, and simmer for 3-5 minutes to reduce. Add the butter, half of the White Tuxedo (one tablespoon) and cream to the potatoes and mash. Check it for seasoning and add more White Tuxedo as needed (this is a seasoned salt so if the potatoes need more salt add White Tuxedo).
Making the sauce! Melt the butter in a sauce pot over medium-high heat. Once the butter is starting to foam add the tomato paste and flour. Cook it for 2-3 minutes to cook out the raw flour taste. Add 2 cups of the reserved braising liquid and bring to a boil. Allow it to boil for 1-2 minutes then remove it from the head and reserve.
The size of the pan you will need depends on how much leftovers you have. You will 1-2 inches each of potatoes and short ribs. If you have less leftovers you might want to try a pie dish. If you have more than you can do a 9 x 13 baking dish.
Place the shredded beef in a mixing bowl and add the sauce, a half a cup at a time, and stir until it is all coated. You don’t want too much or it could end up getting soupy. Place the meat in the baking dish in an even layer. Top the meat with the peas and then the potatoes, spreading them out in even layers. You might have extra potatoes (oh darn!).
Bake at 350º until it is bubbling around the edges and heated through (about 165º), about 35 minutes. Top with a pinch of salt, a drizzle of olive oil and a healthy bunch of chives.