Irish Prime Rib Pie
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 1 pie crust
- 2 medium potatoes, cut in 1-inch chunks
- 2 medium carrots, halved, quartered lengthwise
- 4 tablespoons unsalted butter
- 8 small white onions (frozen or from a jar)
- 1⁄2 teaspoon sugar
- 1⁄4 cup white wine
- 3 1⁄2 tablespoons all-purpose flour
- 1 cup hot beef stock or 1 cup broth
- 1 cup heavy cream
- 1 1⁄2 lbs leftover prime rib roast beef, cut into 1-inch chunks
- 0.5 (5 ounce) package frozen peas, defrosted and drained
- 1 pinch cayenne pepper
- 1⁄8 teaspoon ground allspice
- salt & freshly ground black pepper
- 1 tablespoon chopped chives
- 1 tablespoon chopped flat leaf parsley
- 1 egg yolk, beaten with 1 t. water
Directions
- 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.
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