SUNDAY

Prime Rib Pot Pie

 

It’s Sunday evening…the children are fed and either tucked in or finishing homework in their rooms.  Michael is somewhere over the Atlantic en route to Frankfurt, Germany before making his way to his final destination in Finland.  And I sit here at my computer…with you.  Thanks for keeping me company!

As I mentioned before, yesterday was homecoming for Max’s high school.  The day began with his freshman football game {a 40-0 victory!} followed by a prime rib dinner here for him and a few of his friends before heading over to the homecoming dance which lasted well into the evening hours.  Believe it or not, we do have leftovers of prime rib…after all, this is what happens when you send my husband to the butcher for a prime rib…

We cooked this gorgeous piece of meat according to this recipe and, as always, it was SPECTACULAR!  Michael bought enough meat to ensure leftovers and that is where we begin this evening.  With the meat already cooked, I knew a meat pot pie would be an easy and comforting Sunday dinner.

With the meat already prepared…

all I needed to do was to prep the vegetables…onions, carrots, garlic and brussels sprouts…

Once the pie filling was made, store-bought puff pastry made for an easy assembly…

Covered with a pastry crust and, after a turn in the oven…

Prime Rib Pot Pie

• Left Over Prime Rib, cubed
• Kosher salt and freshly ground black pepper
• 5 cups beef stock, preferably homemade
• 8 tablespoons (1 stick) unsalted butter
• 1 cup chopped yellow onion (1 onion)
• 3 cloves of garlic, pushed through a garlic press
• 1 lb sliced crimini mushrooms
• ¾ cup flour
• ¼ cup heavy cream
• 2 cups medium diced carrots (4 carrots), blanched for 2 minutes
• 10 medium-sized brussels sprouts, stemmed and quartered
• 3-4 Ready-made puff pastry sheets, thawed
• 1 egg beaten for egg wash

1. Preheat oven to 350°F.
2. Spray a rectangular baking dish with grape seed oil and line the dish with 1~2 puff pastry sheets {making sure there is adequate overhang of dough}
3. In a dutch oven, saute the chopped onion and mushrooms in the butter until wilted.
4. Add the garlic and cook until fragrant.
5. Add the flour and stir constantly for 2 minutes.
6. Add the beef stock to the onion/mushroom/flour mixture and continue to stir as it thickens.
7. Add salt, pepper, and heavy whipping cream.  Add the leftover cubed prime rib, carrots, and brussels sprouts.
8. Add the meat mixture to the prepared dish with pastry crust.  Top with remaining pastry sheet{s}.  Seal crusts by pinching edges together and then cut 4 slits into the top/center of the pie.  Brush entire crust with egg wash.
9. Place pot pie in the oven and cook for 30 minutes or until pastry crust is cooked through and is golden brown.
10. Remove pot pie from the oven and let rest for 10-15 minutes.  Slice and serve .

Our final dinner plate this evening…