Menu Inspiration

Chef Blais on Short Rib & Bone Marrow Pot Pie

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Top Chef All-Stars Winner, Chef Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. So you can imagine how excited we were to have him step into the Shamrock Foods kitchen to create a series of recipes using the Shamrock Family of Brands.

Yield: 1 each


Kosher salt
2 ea Prairie Creek short ribs, medium- diced
Gold Canyon Meat Co. Marrow of 6-8 bones
Katy’s Kitchen Freshly ground black pepper
5 cups Katy’s Kitchen beef stock that has been reduced by half
12 tablespoons Shamrock Farms unsalted butter
2 cups Markon yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup Shamrock Farms heavy cream
2 cups medium-diced Markon carrots, blanched for 2 minutes
1 (10-ounce) package Bountiful Harvest frozen peas (2 cups) or fresh shucked English peas, blanched for 1 minute
1 1/2 cups Markon small whole onions
1/2 cup minced Markon fresh parsley leaves
1 ea puff pastry, about 12 in long (or large enough to fit over pie pan)


Prepare The Marrow

  1. Soak Bone marrow overnight in cold water.
  2. To remove bone marrow, Preheat oven to 400 F.
  3. Place bones on baking sheet lined with parchment and a baking rack and bake for 8-10 minutes, until the marrow starts to soften and “bleed.”
  4. Remove from oven and carefully, using a small spoon or offset spatula, remove marrow from bones, making sure to keep any bone scraps separate from the marrow.
  5. Cool immediately in refrigerator and set aside to add into pot pie.

Prepare The Pot Pie

  1. Preheat an oven to 375F.
  2. In a small saucepan, heat the beef stock.
  3. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  4. Add the hot beef stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
  5. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream.
  6. Add the cubed short rib, bone marrow, carrots, peas, onions and parsley. Mix well.
  7. Pour filling into round 6-10 inch pie pan.
  8. Cover with puff pastry and brush ends and top with egg wash.
  9. Place pot pie in oven and bake until crust is golden brown.
  10. Remove and serve warm.

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