Rancher’s Pie
20m prep 1h 0m cook 1h 25m ready
A hearty shepherd's pie variation with ground beef, vegetables, and creamy mashed potatoes, baked until golden and bubbling.
Ingredients
- 2 lb russet or Yukon Gold potatoes peeled and cut into 1-inch pieces
- 1/2 cup whole milk warmed
- 4 tbsp unsalted butter
- Kosher salt
- 4 tbsp unsalted butter divided
- 2 medium carrots peeled and diced
- 2 celery diced
- 1 small yellow onion finely chopped
- Kosher salt and freshly ground black pepper
- 2 clove garlic minced
- 2 lb ground beef, preferably chuck or sirloin, or ground lamb
- 3/4 cup low-sodium beef stock
- 1/4 cup tomato paste
- 3 tbsp Worcestershire sauce
- 1/2 cup frozen petite peas
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 176 mg
- Iron: 4.56 mg
- Magnesium: 71.6 mg
- Phosphorus: 396 mg
- Potassium: 1084 mg
- Zinc: 6.15 mg
Let's Cook
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Step 1.
Place the peeled and cut potatoes in a large saucepan, cover with cold salted water, and bring to a boil over medium-high heat. Boil until tender when pierced with a paring knife, about 20 minutes.
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Step 2.
Drain the potatoes in a colander, then return them to the saucepan. Add the warmed milk and butter, and mash with a potato masher until smooth and creamy. Season with salt, cover, and keep warm.
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Step 3.
Preheat the oven to 375°F.
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Step 4.
In a 12-inch ovenproof skillet with high sides over medium heat, melt 2 tablespoons of the butter. Add the diced carrots, celery, and chopped onion, and a sprinkle of salt. Cook, stirring, until the vegetables are tender and start to brown, about 8 minutes.
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Step 5.
Add the minced garlic and cook until fragrant, about 30 seconds.
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Step 6.
Add the ground beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain off any excess fat.
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Step 7.
Stir in ¾ cup beef stock, the tomato paste, and Worcestershire sauce. Season generously with salt and pepper. If the mixture seems dry, add the remaining ¼ cup stock. Bring to a boil, then stir in the frozen peas. Remove from heat.
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Step 8.
Top the beef mixture with dollops of the warm mashed potatoes, then spread into a thick, even layer. Draw the tines of a fork through the potatoes in a crosshatch pattern to create ridges. Dot with the remaining 2 tablespoons butter.
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Step 9.
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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