Meat and potatoes, the heart of comfort food – the cooler weather is here, so let’s make the most of it with delicious dishes! Try my recipe for Midwest Rancher’s Pie to add a new dish to the dinner rotation!
Comfort food is what winter is all about – and while here in Nebraska it’s been pretty warm, I still like curling up with a bowl of something hearty at the end of a long day. Nothing says rustic and hearty like chunks of beef topped with creamy mashed potatoes, filled with vegetables and simmering in a chunky broth. Traditionally called Shepard’s Pie and filled with lamb, the beef version is known in some circles as Rancher’s Pie. And why not, I mean who wouldn’t want to feed a sturdy rancher a bowl of deliciousness? So here is my version – Midwest Rancher’s Pie. Slow cook the meat to make it even easier on yourself, and maybe add some goat cheese in the mash to give it an even creamier taste. And if there is no rancher around, no worries, it’s still a great comfort dish to feed to the family.Dinner is served Midwest style with Midwest Rancher's Pie by bakesinslippers! Recipe on the blog. Click To Tweet
- 1.5 pounds beef chuck cut into bite sized cubes
- 1 T salt
- 1 T pepper
- 2 T olive oil
- 1 stick unsalted butter, divided in half
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 6 T flour
- 3 1/2 cups beef broth
- 1/3 cup dry white wine
- 3 tsp fresh rosemary
- 2 lbs baking potatoes washed, peeled and cut into bite-sized chunks
- 1/2 cup heavy cream, warm
- 1/2 cup frozen peas
- Preheat oven to 325.
- Grease six small baking crocks or a 9x13 baking dish and set aside.
- Season beef with salt and pepper.
- In a dutch oven or heavy bottom pan, heat oil over medium-high heat.
- Once hot, add meat to the pan and cook through, about 5-7 minutes, stirring occasionally.
- Transfer meat to a plate.
- Add half the butter to dutch oven/pan and let melt over medium heat.
- Once melted, add onions, carrots, celery and garlic, cooking until carrots are tender, about 5 minutes.
- Add the flour and incorporate with the vegetables to thicken.
- Add broth, wine and rosemary and stir to combine.
- Turn heat up to medium-high and bring to a boil, stirring often.
- Add meat back into dutch oven, cover and let simmer for 25 minutes.
- While meat is simmering, cook the potatoes until fork tender on the stove, generously salting the water.
- Drain potatoes, put back in cooking pot along with cream, remaining butter, and season with salt and pepper.
- Mash to desired consistency (works well creamier rather than chunky).
- Add peas to meat, and spoon into prepared crocks/baking dish filling up about 3/4 full.
- Top each one with a heaping of mashed potatoes, spreading as evenly as possible.
- Bake for 15 minutes or until potatoes turn slightly browned (can also use broiler for about 30 seconds for same effect).
- Serve warm.
- Leftovers can be brought to room temp and frozen for three months.