Irish Prime Rib Pie
This is the best way ever to make use of your leftover standing rib roast or prime rib from the holidays. I look forward to this as much as the roast itself!
This is the best way ever to make use of your leftover standing rib roast or prime rib from the holidays. I look forward to this as much as the roast itself!
- 1/2 teaspoon sugar
- 1 cup heavy cream
- 1/4 cup white wine
- 1 pinch cayenne pepper
- 1/8 teaspoon ground allspice
- 1 pie crust
- 4 tablespoons unsalted butter
- salt & freshly ground black pepper
- 1 tablespoon chopped chives
- 3 1/2 tablespoons all-purpose flour
- 2 medium potatoes, cut in 1-inch chunks
- 2 medium carrots halved, quartered lengthwise
- 8 small white onions (frozen or from a jar)
- 1 cup hot beef stock or 1 cup broth
- 1 1/2 lbs leftover prime rib roast beef, cut into 1-inch ch
- 0.5 package frozen peas defrosted and drained
- 1 tablespoon chopped flat leaf parsley
- 1 egg yolk beaten with 1 t. water
- Carbohydrate 39.0685034408142 g
- Cholesterol 123.732500051933 mg
- Fat 36.4303276703041 g
- Fiber 3.56494527858588 g
- Protein 5.7102182823192 g
- Saturated Fat 19.3039186649853 g
- Serving Size 1 1 -6 serving(s) (345g)
- Sodium 545.887750051791 mg
- Sugar 35.5035581622283 g
- Trans Fat 2.67145162573265 g
- Calories 504 calories
Step-by-step
- Preheat oven to 450 degrees.
- Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside.
- In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside.
- In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer.
- Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat.
- Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives.
- Roll out pie dough and place over top of casserole. Build up the edges high and pinch into rim of dish. Cut a slit in the top to allow steam to escape.
- Brush egg yolk over the crust.
- Bake in preheated 450 degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer.
- Let stand 5 minutes before serving.
A Housewife's Ode to Leftover Prime Rib: The Irish Prime Rib Pie
The holidays are over, the twinkling lights are packed away, and the lingering scent of pine needles has faded. But amidst the post-festivity quiet, a culinary treasure remains: the leftover prime rib. For many, this leftover marvel is a delicious problem, a mountain of succulent beef begging for a creative reincarnation. For me, it’s the inspiration for my beloved Irish Prime Rib Pie, a dish that's as comforting as it is elegant, a perfect way to extend the joy of the holiday roast well into the new year.
This isn't just a pie; it's a story. It's the story of transforming a majestic roast into a heartwarming, savory delight. It's the story of resourceful cooking, turning what could be discarded into a meal that’s worthy of a celebration all its own. It's a testament to the magic that can happen when you embrace the unexpected, when you allow leftovers to become the starting point of something truly special. And let's be honest, it's also a wonderful way to avoid cooking an entirely new meal after a holiday feast!
The recipe itself is surprisingly simple, yet the result is profoundly satisfying. The tender prime rib, perfectly seasoned, mingles with the sweetness of carrots and potatoes, the subtle bite of onions, and the creamy richness of the sauce. Each ingredient plays its part, creating a harmonious symphony of flavors and textures that will leave you wanting more. The buttery, flaky pie crust provides the perfect vessel, cradling the savory filling with a delicate embrace.
Beyond the Recipe: A Culinary Journey
What I love most about this pie isn't just the taste but the process. The act of transforming leftovers into something new is deeply rewarding. It's a reminder that even the simplest ingredients can be elevated into something extraordinary with a little creativity and care. The slow simmering of the sauce, the gentle folding of the ingredients, the careful layering of the pie – each step is a meditation, a quiet moment of culinary contemplation that soothes the soul.
More than just a delicious meal, this pie is a symbol of resourcefulness and gratitude. It's a way to cherish the bounty of the holidays long after the festivities have ended, a reminder to appreciate the abundance in our lives, however big or small. This recipe isn't just about using leftovers; it's about making the most of what we have and creating something beautiful and delicious from the seemingly ordinary.
More Than Just a Pie: A Legacy of Taste
It's also a dish that has been passed down in my family, a recipe refined over generations, each cook adding their own touch of love and personality. The original recipe was simpler, relying on more basic ingredients, but over the years, it has evolved, incorporating new flavors and techniques. But the heart of the recipe—the spirit of transforming simple ingredients into something extraordinary—remains the same.
So, if you find yourself with leftover prime rib, don't let it go to waste. Turn it into something magical. Turn it into my Irish Prime Rib Pie. It's a recipe for deliciousness, a testament to resourcefulness, and a reminder that even the most humble of ingredients can create unforgettable moments of culinary delight. Share it with loved ones, savor the flavors, and let the warmth of the pie fill your heart and your home.
This pie, more than a mere recipe, is an invitation to celebrate the simple joys of cooking, the beauty of leftovers transformed, and the warmth of sharing a delicious meal with those you cherish.
