Prime Rib Cottage Pie (aka Pâté Chinois In Quebec)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 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

Recipe

• 1 sweat the onions, carrots and celery together with a tiny bit of canola oil; cook for 5 minutes until translucent.
• 2 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!
• 3 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.).
• 4 add meat to the pan; sweat for a minute or two to warm through.
• 5 add red wine; reduce to 1/10th. do this gently or risk toughening the meat. that would not be nice, would it?.
• 6 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.
• 7 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.
• 8 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?.
• 9 ladle the mixture into your serving dishes. you can either go big or you can go individual.
• 10 cover the meat/gravy mixture with the combined mashed potatoes; smooth to cover the meat.
• 11 score the top with a fork; brush with melted butter. don’t do it so hard you wreck your rows. trust me, that sucks.
• 12 sprinkle paprika on top of potatoes.i said sprinkle, avoid clumps. one way is with a small strainer.
• 13 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.