Boil
Rancher's Pie
- 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
Watch This Recipe
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
- For the mashed potatoes:
- 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.
- Add the milk and butter, and mash with a potato masher until smooth and creamy. Season with salt, then cover to keep warm.
- For the pie:
- Heat the oven to 375°F.
- 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.
- 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.
- 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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