Leftover Prime Rib Roast

We'll be starting a series of what to do's with the rest of our humongous prime rib roast over the next couple of days; however, if you can think of anything better than a beef pot pie, please let me know. Personally I think it'll be a tough one to top.

Last night's version is one first posted way back in 2009 and I've been waiting for the perfect opportunity to showcase its powerful flavors again. Other than potatoes, carrots and one solitary monster sized parsnip, this one's a real winner with the addition of some maple smoked bacon. Mushrooms cooked in the bacon drippings until all golden and lovely become the cornerstone of a deep rich gravy courtesy of a can of Campbell's French Onion Soup and some sherry. Finished with a touch of sour cream believe you me if I could sell that gravy by the bottle, I'd make enough money to buy myself an island in the Pacific Northwest. Don't laugh ...the Caribbean can't hold a candle to it as far as I'm concerned.

Topped with what's become my new favorite pastry made from butter and shortening, the pie's about as class A as you can get. Needless to say it was HOT too when it came out of the oven, and since my Big Guy's not the most patient eater you've ever seen ... meaning he shovels it all it at the speed of light - he dumped that pretty pie upside down on his plate so it would cool off quicker and he could get the job done more efficiently. The mess he created darn near broke my heart, but hey I guess after it leaves the kitchen it's no longer my concern anyway. Is it? Next time I'll add some green peas to the mix. That ought to slow him down a bunch.

Incidentally, we've other plans for that leftover prime rib roast like sandwiches, or a big pot of beef and barley soup, or absolutely the best chili you'll ever, ever eat, or more of those lovely little cornish pasties like we've made before so stay tuned.  We promise there will be more!

Beef Pot Pie with Sherry Gravy

Pastry:

2 -1/2 cups all purpose flour

2 teaspoons powdered sugar

1 teaspoon salt

3.5 ounces butter, cut into cubes

4 ounces shortening

1 egg beaten with 6 tablespoons cold water

Whisk together dry ingredients to mix well. Cut in cold butter and shortening until mixture has a uniform crumb about the size of small peas. Using a fork toss in the egg/water mixture and combine until must moistened. Form into a disc and chill thoroughly.

Pot Pie

1 tablespoon olive oil

1/2 onion minced

2 cloves garlic minced

2 carrots, quarter inch dice

1 potato, quarter inch dice

1 large parsnip, quarter inch dice

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 cup water

Sprinkle of salt

1 cup frozen peas (optional)

1/4 cup parsley, minced

3 cups cooked beef, cubed (I used left over prime rib, but steak or beef purchased from deli with do)

1 slice bacon, minced

1 tablespoon butter

1 cup mushrooms, quartered

2 tablespoons flour

1 can Campbell’s French Onion Soup

1/3 cup water

1 tablespoon catsup

1/3 cup dry sherry

2 teaspoons Worcestershire sauce

1/2 teaspoon pepper

1/3 cup sour cream

Sauté onion in olive oil until transparent. Add garlic and cook another minute. Add diced carrots, potato, parsnip, thyme, salt and pepper and sauté for 1 minute. Add 1/4 cup water, cover pan and cook over medium heat for 8 minutes, until vegetables are just tender.  Remove from pan and place into 4 individual ramekins. Sprinkle each ramekin with 1/4 cup of frozen peas and 1 tablespoon of parsley. Divide cubed beef evenly between 4 ramekins.

Cook bacon in sauté pan until fat renders and bacon is almost crisp. Add butter to pan, then add mushrooms and cook until mushrooms are browned. Add flour and stir to combine well. Cook for one minute, stirring constantly. Add onion soup, water, catsup and stir to combine. Cook stirring until gravy thickens. Cook for 2 minutes. Remove pan from heat and add Worcestershire sauce, pepper, sherry and sour cream and stir well to combine.  Divide evenly among ramekins.

Roll out pastry to 1/8 inch thickness and cover ramekins. Decorate as desired. Brush with beaten egg yolk. Cook in 400 oven for 35 to 40 minutes until pastry is golden and filling is bubbly.   

Comments

[Lea]

That is one gorgeous looking pie - and I can't think of a better way to use the leftovers myself! - except of course if you would have added my beloved peas!

[June]

Lea - you tease! As you know, we're like 2 peas in a pod about peas! LOL

[pam]

I always, always, always burn my mouth on pot pies...can never wait for them to cool.

[June]

So maybe the Big Guy's idea was an OK one after all. He'll be glad to hear that. I have to admit that the roof of my mouth is extremely tender today.

[Lorraine]

Happy Christmas and a Merry New Year!

[June]

Lorraine - same to you my friend.