Prime Rib Cottage Pie (Aka Pâté Chinois In Quebec)

Name: Prime Rib Cottage Pie (Aka Pâté Chinois In Quebec)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 u00b0C (350 u00b0F) oven for 35-40 minutes or until the top is browned and the meat mixture is threatening to bubble through.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium onion, peeled, small dice, 1 carrot, peeled, small dice, 1 celery rib, small dice, 350 g leftover cooked prime rib roast, and more.

Yes, Prime Rib Cottage Pie (Aka Pâté Chinois In Quebec) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!