Boil

Rancher's Pie

October  5, 2023
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Photo by Food52
  • Prep time 25 minutes
  • Cook time 55 minutes
  • Serves 6
Author Notes

Shepherd’s pie, cottage pie, rancher’s pie—they are all pretty similar in that
they have a savory meat filling and lots of fluffy mashed potatoes crowning the top,
and they are baked until bubbling and crispy brown. Traditionally shepherd’s pie
uses ground lamb, and it was a dish my Irish grandmother loved. Cottage pie is
more of an English variation that uses beef. I call my version rancher’s pie because
I use whatever I have on hand, beef or lamb, but ground beef is my go-to. It’s the
perfect hearty dinner when temperatures start to drop in the evenings and you
need something cozy and filling to warm you up.

Tip: The mashed potatoes double as a fantastic side. —Mary at Five Marys Farms

What You'll Need
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Rancher's Pie
Ingredients
  • For the mashed potatoes:
  • 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup whole milk, warmed to 105°F
  • 4 tablespoons unsalted butter
  • Kosher salt, to taste, plus more for water
  • For the pie:
  • 4 tablespoons unsalted butter, divided
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 small yellow onion, finely chopped
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 garlic cloves, peeled and minced
  • 2 pounds ground beef, preferably chuck or sirloin, or ground lamb
  • 3/4 to 1 cups low-sodium beef stock
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup frozen petite peas
Directions
  1. For the mashed potatoes:
  2. In a large saucepan filled with cold, salted water, add the potatoes and bring to a boil over medium-high heat. Boil until tender when pierced with a paring knife, about 20 minutes. Drain in a colander, then return the potatoes to the saucepan.
  3. Add the milk and butter, and mash with a potato masher until smooth and creamy. Season with salt, then cover to keep warm.
  1. For the pie:
  2. Heat the oven to 375°F.
  3. In a 12-inch ovenproof skillet with high sides over medium heat, melt 2 tablespoons of the butter. Add the carrots, celery, onion, and a sprinkle of salt. Cook, stirring until the vegetables become tender and start to brown, about 8 minutes.
  4. Add the garlic and cook until fragrant, about 30 seconds. Add the ground beef and cook until it is no longer pink, about 5 minutes. Drain off any excess fat. Stir in ¾ cup stock, the tomato paste, and Worcestershire. Season generously with salt and pepper. If the mixture is dry, add the remaining ¼ cup stock. Bring the mixture to a boil, then stir in the peas. Remove from the heat. Top the beef mixture with dollops of warm mashed potatoes, then spread it into a thick, even layer. Draw the tines of a fork through the potatoes in a crosshatch to create ridges. Dot with the remaining 2 tablespoons butter.
  5. Bake until the potatoes are golden brown on top and the filling is bubbling, about 30 minutes. Let stand 5 minutes before serving.

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