Recipes

Bistro Prime Rib Pot Pie

:15 min

:55 min

Serves 4 to 6

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

3 tbsp corn starch

1 tbsp each Longo’s Dijon Mustard and Worcestershire sauce

3 cups leftover cubed roasted Prime Rib (about 1 lb)

1/2 cup Longo's Frozen Peas

1 egg

1 sheet Longo's Puff Pastry, thawed

•Butter inside and around rim of an 8-inch square baking dish.
•Heat oil in skillet set over medium heat. Add onions, 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 sauce. 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.

Tip

Per serving (1/6th recipe): 520 calories