Short Rib Pot Pie with a Crusty Potato Top

Here's a great riff on a classic.  The short ribs adds a luxurious element to this dish and I love the crusty potatoes on top instead of the pastry which usually accompanies a pot pie.

Serves 8

3 pound boneless beef short ribs, cut into 2" pieces
2 large russet potatoes
Kosher salt, freshly ground pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-ounce package frozen pearl onions, thawed
1 cup frozen carrots and peas, thawed
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 tablespoons chopped thyme
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
Flaky sea salt (such as Maldon)

For filling and assembly:

Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.

Add onions to same pot and cook, stirring occasionally, until golden brown; using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.

Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 6 cups water to pot and bring to a boil.

Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours.

Preheat oven to 375°F.

Add onions, peas and carrots, and chopped thyme to pot and stir to break up short ribs; correct seasoning with kosher salt and pepper, to taste. Remove herb sprigs.

Peel potatoes and using a Mandolin, food processor, or very sharp knife, cut into very thin slices (1/8").   Working quickly, transfer filling to a shallow 2-quart baking dish. Shingle potatoes over filling and drizzle with butter, sprinkle grated Parmesan cheese and sea salt.

Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and potatoes are golden brown, 50–60 minutes.  Let sit 5–10 minutes then serve family style with a simple salad.