What to do with a leftover prime rib dinner

Pookums was craving steak Sunday night and I was tired and cranky, which is why we ended up at Texas Roadhouse for a last minute dinner. Normally, when  we order a dinner where there is a choice of the size of meat, we always take the largest so we have leftovers. This time it was half of my prime rib.

 

So what do you do with leftover prime rib? Monday Night Beef Pot Pie! 

You can fill it with almost anything that's hiding in your veggie crisper in the fridge. My options were potatoes, carrots, peas, and green onions.  In fact, this is a good time to use up anything that's getting old, but not yet to the composting stage.  My green onions needed to be used first, so that was why I chose them instead of yellow onions.

I chopped up the meat, onions, and carrots.  If you prefer larger chunks of carrots, you can cook them with the potatoes instead of sauteing them with the meat. Throw them all into the skillet and saute. The meat had a good amount of fat, I didn't need much oil.

 The potatoes were diced and cooked in beef broth.  Actually, it was chicken broth with some beef bullion (forgot to stock up on beef broth again).

When the meat, carrots, and onions were cooked, I started adding flour and stirring it in until the meat and veggies looked dry - less than a 1/3 cup flour.  I let this cook a little longer and then strained the broth from the potatoes into the skillet while stirring.  This thickened up the gravy nicely, but I still had to add a bit of corn starch to get it where I wanted it.  Added the potatoes and it was ready to dump in a 8x8 baking dish.

This was why I didn't have a pie crust to put on top of the pot pie.  My grandmother just called them pie scraps and I looooooooove them... and make them anytime I have a pie crust sitting around.... just like today before deciding to make pot pie.  It was worth it too.

So, instead of pie crust, I took 2 cups bisquick, cut in 2 tbsp butter, and added just enough milk to make it stick together.  Kneaded it about 6 or 7 times and then rolled it out and plopped it on top of the filling.  Brushed with butter and baked for 30 minutes.  If I had wanted a pretty golden-brown crust, I would have brushed egg on it instead, but I like the butter flavor.

This was after our first trip to the beef pot pie, there was enough for seconds and then dinner tonight with a small salad.