I needed something to do with the last 1.5 pounds of Christmas prime rib, and a meat, potato, and cheddar pie seemed like the exact right thing to do. Also gives me a good way to use up the rest of the horseradish sauce.

I sauteed two yellow onions and three gold potatoes, with salt, pepper, and red pepper flakes, in oil until the onions had their spirits broken.

While this was happening, I chopped up the rest of the meat and dusted it with flour. After the onions and potatoes were done, I removed them from the pan and seared the beef. I added the onions and potatoes back to the pan. I added a couple cups of beef stock along with some dried thyme, rosemary, and a few dashes of worchestershire sauce. I simmered this for about 2.5 hours, until the meat was tender. I tasted several times during this and added salt more than once; I think the potatoes were absorbing the salt as I went, possibly? Not sure. I also put quite a bit of black pepper in there, because black pepper is delicious.

I know this was a "waste" of prime rib, essentially using it as stew meat. But I've been eating off this thing for a week now. I've become one with the prime rib.

Also I probably should have waited before adding the potatoes, because they simmered an additional 2.5 hours with the meat. They did hold up pretty well, though. Definitely soft, but they didn't dissolve or anything, like I was afraid of.

After the meat was tender I chopped up about a handful of parsley and added that, along with a slurry of cornstarch (a couple tablespoons cornstarch with a couple tablespoons water or so). I let it come back to a simmer, then let things cool down.

I made a pie crust and blind baked it. I thawed a sheet of Pepperidge Farm puff pastry and rolled it out to fit my pie, as well, then put it back in the freezer for a few minutes while I assembled the rest.

I put the filling in and topped it with about 8 ounces of shredded sharp white cheddar. Took an eggwash around the edge of the pie, then laid the puff pastry sheet on top and pressed it down around the edge to try to seal it to the lower crust. Then I cut a few slits for steam (not sure if necessary), eggwashed the top, and baked at 400 for about 30 minutes.

It turned out amazing. The horseradish sauce is great, too: about a half cup of mayonnaise, half cup sour cream, a few tablespoons of prepared horseradish, some salt, black pepper, a half tablespoon or so of mustard, and a teaspoon or less of lemon juice.

https://lemmy.world/comment/14306828

Thank you!

I used a sharp white cheddar.

Beef+horseradish is just 🧑‍🍳💋

Especially prime rib.

If some point of my face doesn't burn when eating dinner I failed

I think that's probably just lighting. Yellow lights make for weird pics sometimes

I think it looks kinda sexy.

Might be the missing the smell to spur that "this is savory" recognition

The lines in the plate make the piece look like a cockroach

I get it- for me it's the dollop of horseradish like a spicy whipped cream