BISTRO PRIME RIB POT PIE
RECIPE TYPE
Holiday, Beef
SERVES
4 to 6
Prep Time: 15 min
Cook Time: 40 min
Ingredients
1 tbsp Longo’s Extra Virgin Olive Oil
1 each onion and large carrot, chopped
1 pkg (227g) Longo’s Sliced or Sauté Blend Mushrooms
2 cloves garlic, minced
1/2 tsp each Longo’s Dried Thyme, salt and pepper
1 1/2 cups beef broth
1/2 cup red wine or beef broth
Directions
Lightly grease inside and around rim of an 8-inch square baking dish.
Heat oil in skillet set over medium heat. Add onion, carrot and mushrooms; sauté for 10 to 12 minutes or until golden. Stir in garlic, thyme, salt and pepper; cook for 1 minute.
Whisk together broth, wine, corn starch, mustard and Worcestershire. Stir into skillet. Simmer for 5 minutes. Remove from heat; stir in leftover prime rib and peas. Transfer to baking dish. (Mixture will be thick.)
Whisk egg with 1 tbsp water. Unroll pastry; brush egg wash on both sides of pastry. Place over baking dish, allowing edges to hang over the sides. Set dish on a parchment-paper-lined baking sheet and transfer to oven.
Bake in preheated 425°F oven for 25 to 30 minutes or until golden and bubbly.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6th recipe): 520 calories
| Protein 24g | Fibre 2g |
| Fat 33g | Sugars 5g |
| Carbs 27g | Sodium 870mg |
