Smoked Rib Pie
This is a quick riff on Shepherd's Pie.
Following my recipe to make amazing BBQ Spareribs, I found myself in the heretofore unheard of place of having extra (!!) ribs on hand.
Living down the street from an Irish Pub got me to thinking about Shepherd's Pie, so I thought "why not use the meat from those ribs as a base and make my own pie."
Ingredients:
Rib Meat
Frozen Peas and Carrots
Instant Mashed Potatoes (milk, salt, butter, water, dried potatoes)
Shredded Cheese
Freshly ground pepper.
Heat your oven to 375 degrees.
Take a bunch of ribs (maybe 20) and cut the meat off. Chop into small (1/4") pieces.
Put the meat into an iron pan (something you can put in the oven later) and sear the meat until it has a nice, almost crunchy, crust. Set aside.
In another pot, boil the frozen peas and carrots per instructions. Drain.
In another pot, make up a batch of instant mashed potatoes (I think a serving for 6-8 will suffice).
Once the meat has been seared, the peas and carrots cooked and the mashed potatoes done, mix up the peas and carrots into the rib meat mixture.
Onto the top of that, pour the mashed potatoes. Spread so as to cover evenly.
Add a generous bunch of fresh cracked black pepper.
Place contents in the oven for 20 minutes -- this will meld the flavours.
At 20 minutes, pull out and sprinkle a light layer of shredded cheese on top.
Set your oven to broil, put everything back in and watch it until it browns slightly on top (a couple of minutes will do).
Pull the concoction out and let it rest for five minutes or so.
This recipe is so good, you could start a restaurant.
shannon
