Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). If using refrigerated pie crusts, unroll one crust and carefully press it into a 9-inch pie plate. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang. Set aside. If you are making a double-crust pie, prepare your second crust as well.1 (14.1 ounce) package refrigerated pie crusts (or your favorite homemade pie crust recipe for a double crust)
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, which should take about 8-10 minutes.2 tablespoons unsalted butter, 1 large yellow onion, finely chopped, 2 carrots, peeled and diced small, 2 celery stalks, diced small
- Stir in the minced garlic, chopped thyme, and chopped rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, minced, 1 teaspoon fresh thyme leaves, chopped (or ½ teaspoon dried thyme), ½ teaspoon fresh rosemary, chopped (or ¼ teaspoon dried rosemary)
- Sprinkle the all-purpose flour over the cooked vegetables. Stir well and cook for 1-2 minutes, allowing the flour to cook slightly. This step helps to thicken the sauce.2 tablespoons all-purpose flour
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Continue to whisk until the mixture is smooth and starts to thicken.2 cups beef broth (low sodium preferred)
- Stir in the heavy cream and frozen peas. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the sauce has thickened to your desired consistency.½ cup heavy cream, ½ cup frozen peas
- Gently fold in the diced prime rib cubes. Season generously with salt and freshly ground black pepper to taste. Taste the filling and adjust seasonings as needed. Remember, the prime rib is already cooked, so you're just heating it through and allowing the flavors to meld.1.5 lbs cooked prime rib, diced into ½-inch cubes, Salt and freshly ground black pepper to taste
- Pour the delicious filling into the prepared pie crust.
- If you are making a double-crust pie, gently lay the second pie crust over the filling. Trim any excess dough, then crimp the edges of the top and bottom crusts together to seal. Cut a few vents in the top crust to allow steam to escape during baking. If you are making a single-crust pie, you can optionally top the filling with a layer of mashed potatoes or a puff pastry lid for a different take.1 (14.1 ounce) package refrigerated pie crusts (or your favorite homemade pie crust recipe for a double crust)
- Brush the top crust (or mashed potato/puff pastry topping) with the beaten egg for a golden-brown finish.1 large egg, beaten (for egg wash)
- Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, let the Irish Prime Rib Pie rest for at least 10-15 minutes before slicing and serving. This allows the filling to set, making it easier to serve and ensuring every bite is perfectly balanced.
Notes
Storing your delicious Irish Prime Rib Pie is simple. Once cooled, wrap tightly or store in an airtight container. Refrigerated, it stays fresh for 3-4 days. Reheat in a 350°F oven for 15-20 minutes, or microwave individual slices. For longer storage, wrap cooled slices and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.