Spend the night in with someone special and share this comforting Short Rib and Stout Pie for Two.
Valentine’s Day is next week, the one day a year that your favorite restaurant suddenly decides it’s okay to gouge their prices just because of a date on the calendar. We stopped going out on Valentine’s Day a long time ago, when you’ve been coupled as long as we have the romance gets set aside for practicality. Which is not to say that you can’t have a romantic night at home, it’s completely doable and it’s our longstanding tradition for the last 10 years. Think about it, would you rather spend a night at home eating a delicious meal with your love or surrounding by 50 strangers eating a sub-par pre-fix meal?
I think you know the answer to that question.
Our special date nights at home though have started to get a little stale though, we’ve been having them for so long we’ve managed to fall into a date night meal rut. It’s pretty much goes like this – make a salad, have some seafood appetizer, buy an expensive steak and ice cream for dessert.
It’s delicious and always perfectly portioned for two people and I would make again and again but variety is the spice of life! The hard part is figuring out a special meal that’s perfectly portioned for two people and lucky for me I had a little help this time around from my friends at Le Creuset. They were kind enough to send me their 2 quart Heart Cocotte, perfectly portioned for a meal for two people. With a smaller cocotte it gave the perfect opportunity to scale down soups, stews and braises for two people.
My husband had been asking for awhile to make savory pies inspired by our trip to London last year and with the smaller cocotte on hand I had no excuse not to oblige!
Think of this short rib and stout pie as a hybrid of pot pie topped with a more traditional pastry shell found on a proper beef and ale pie. It’s loaded up with tender pies of boneless short ribs, carrots, onions, mushrooms and a flavorful gravy that you want to slurp up with a spoon.
This meal takes a little bit of dedication to prepare, it’s definitely not one to toss together on a weeknight. Between braising the short ribs for a few hours and preparing the pastry (which can always be made by ahead of time), this is a meal to make on a lazy weekend day. One that’s accompanied by an extra beer in hand and a movie on the television to keep going back to while the oven does its thing.
There’s a lot of steps but don’t be intimidated, the pastry is fairly simple and by the end you can say you’ve mastered the ruff puff. Plus the end result is completely worth it after you dig into your first steaming mouthful.
Le Creuset provided me a free 2 quart Cocotte for the purpose of recipe development. All opinions are my own.