Irish Prime Rib Pie
Indulge in the hearty comfort of Irish Prime Rib Pie, a savory masterpiece that brings together tender chunks of cooked prime rib, vibrant vegetables, and a rich, stout-infused gravy—all encased in a golden, buttery puff pastry crust. Perfect for cozy dinners or special occasions, this dish combines the robust flavors of beef stock, Irish stout beer, and fresh thyme for an authentic Irish twist. With a flaky pastry topping and a satisfying filling of carrots, celery, peas, and melt-in-your-mouth rib meat, this pie is both rustic and refined. Easy to prepare with pre-made puff pastry and pantry staples, it bakes to perfection in under an hour, offering a show-stopping, crowd-pleasing meal for family and guests.
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Recipe Information
Ingredients
- 2 cups Cooked prime rib
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2 cups Beef stock
- 0.5 cups Irish stout beer
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Frozen peas
- 2 sheets Packaged puff pastry sheets, thawed
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or heavy-bottomed pot, melt the unsalted butter over medium heat.
Add the diced onion, carrots, and celery to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for another minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the beef stock while stirring continuously to avoid lumps. Add the Irish stout beer and continue stirring until the mixture thickens.
Mix in the chopped thyme, salt, and black pepper. Let the mixture simmer for 5 minutes.
Stir in the cooked prime rib pieces and frozen peas. Allow the filling to cool slightly while you prepare the pastry.
On a lightly floured surface, roll out one puff pastry sheet and use it to line the bottom of a 9-inch pie dish, letting the edges hang slightly over the rim.
Spoon the prime rib filling into the pastry-lined dish, spreading it out evenly.
Roll out the second puff pastry sheet and place it over the pie. Press the edges of the top and bottom pastry sheets together to seal them, then trim off any excess dough.
Using a knife, cut a few small slits in the top pastry to allow steam to escape while baking.
Brush the surface of the pie with the beaten egg for a golden and shiny crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and flaky.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.2 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
