SHORT RIB POT PIE

Steps:

• For crust:
• Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
• Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
• For filling and assembly:
• Preheat oven to 375°F. 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; season with kosher salt and pepper and, 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.
• Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
• Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
• Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50-60 minutes (35-40 minutes for smaller dishes). Let sit 5-10 minutes before serving.
• Do Ahead
• Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.