Make Ahead Southwest Cattle Rancher's Pie

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Total Time
1hr 20mins
Prep
35 mins
Cook
45 mins

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Ingredients

Nutrition

Directions

  1. In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.
  2. Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.
  3. Drain off any excess fat.
  4. Add the oregano, thyme, cumin, and pepper.
  5. Sprinkle the flour over the beef mixture and stir.
  6. Add the beef broth, wine, and tomato paste.
  7. Stir until well combined.
  8. Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.
  9. Lightly spray the foil inside the casserole with cooking spray.
  10. Transfer the meat mixture to the prepared casserole.
  11. Set aside while you prepare the topping.
  12. Place the potatoes in a pot of boiling water to cover.
  13. Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.
  14. Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.
  15. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.
  16. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.
  17. Sprinkle with paprika and cheese.
  18. Cover the casserole and freeze until solid.
  19. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.
  20. Label with the casserole name and the date.
  21. Use within 3 months.
  22. When ready to bake, unwrap the casserole and place back in the casserole dish to bake.
  23. Defrost completely.
  24. Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.
  25. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.
Most Helpful

5 5

Oh Mille®™.. I really enjoyed this. I didn't freeze it..I couldn't wait. It smelled so good. My intentions were good. I prepared it in the morning all the while planning to freeze it, but I couldn't wait so I baked it for dinner. It was delicious. I added more of the herbs to the meat mixture and used more cheese in the potatoes. I not only topped the potatoes with the cheese, I put some cheese IN the potatoes. Wow.. so creamy and good. I loved the taste of the cilantro in the potatoes. That topping is certainly a keeper. The next time I make this I'm going to make it in individual casseroles so I can pop them out as needed and bake them. Thanks again!

4 5

We all liked this but weren't wowed by it. I would make it again as it freezes well and will get eaten.

5 5

"This recipe is FANTASTIC!" The few changes I had/needed to make to the recipe didn't change taste or quality of the recipe and left me with enough to provide enough for dinner and a casserole to freeze. I had to use an extra 1/2 lb chop meat. Instead of pickled jalapeno for the potatoes, I had to use a fresh jalapeno, minced. I did have to add a diced green pepper and a diced large tomatoe to the base mixture. (garden overload) I did need to make another batch of your fantastic potatoes to cover the casserole that I froze. Not a problem. The potatoe mixture is so delicious, it can stand alone as a great side dish and I intend to make them in the future. It's "company quality" when served with a side salad. Thank you for a treasure that will be added to my favorites.