Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec)
- Ready In:
- 1hr 5mins
- 1 medium onion, peeled, small dice
- 1 carrot, peeled, small dice
- 1 celery rib, small dice
- 350 g leftover cooked prime rib roast
- 6 leftover bones from the prime rib roast
- 250 ml beef, jus or 250 ml gravy
- 200 ml red wine
- 750 ml leftover mashed potatoes
- 500 ml leftover mashed sweet potatoes
- to taste kosher salt
- to taste freshly cracked black pepper
- 50 ml melted butter
- to taste paprika
- Sweat the onions, carrots and celery together with a tiny bit of canola oil; cook for 5 minutes until translucent.
- Meanwhile, pick meat off of rib bones; chop into small pieces. I know this is a PIA, but trust me – it is worth it. You can save the bones for your next veal stock exercise. If not – freeze them anyway, because we will do it here one day!
- Remove fat from prime rib; cut the remaining meat into small dice. You can do what you like with the fat – I like to rub it on my face for those creamy looking cheeks. (I am not serious! Give it to your dog if you like.).
- Add meat to the pan; sweat for a minute or two to warm through.
- Add red wine; reduce to 1/10th. Do this gently or risk toughening the meat. That would not be nice, would it?.
- Add jus, reduce until the mixture thickens and coats the prime rib like a gravy. If you do not already love the smells of this dish, go to the doctor now, because something is wrong with you.
- Combine potatoes together, careful not to completely combine the two. You would like to have some interest in the dish, no? Marbled looks better than orange. It might even be a conversation piece. Sure.
- Adjust the seasoning of the potatoes and meat mixture with salt and pepper. No going back now, so get it right. Does it need more salt? Pepper?.
- Ladle the mixture into your serving dishes. You can either go big or you can go individual.
- Cover the meat/gravy mixture with the combined mashed potatoes; smooth to cover the meat.
- Score the top with a fork; brush with melted butter. Don’t do it so hard you wreck your rows. Trust me, that sucks.
- Sprinkle paprika on top of potatoes.I said sprinkle, avoid clumps. One way is with a small strainer.
- Bake in 175 °C (350 °F) oven for 35-40 minutes or until the top is browned and the meat mixture is threatening to bubble through.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!