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Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec) Recipe

Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec) Recipe

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Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec)

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	239.11 Kcal (1001 kJ)
Calories from fat	124.39 Kcal
		% Daily Value*
Total Fat	13.82g	21%
Cholesterol	47.76mg	16%
Sodium	76.47mg	3%
Potassium	419.82mg	9%
Total Carbs	13.31g	4%
Sugars	3.06g	12%
Dietary Fiber	2.1g	8%
Protein	12.16g	24%
Vitamin C	2mg	3%
Vitamin A	0.7mg	22%
Iron	1.6mg	9%
Calcium	31.7mg	3%

Amount Per 100 g
Calories	165.54 Kcal (693 kJ)
Calories from fat	86.12 Kcal
		% Daily Value*
Total Fat	9.57g	21%
Cholesterol	33.07mg	16%
Sodium	52.95mg	3%
Potassium	290.65mg	9%
Total Carbs	9.21g	4%
Sugars	2.12g	12%
Dietary Fiber	1.46g	8%
Protein	8.42g	24%
Vitamin C	1.4mg	3%
Vitamin A	0.5mg	22%
Iron	1.1mg	9%
Calcium	21.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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