Ranchers Beef Pie

A Ranchers version of Shepards Pie

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Prep Time 1

Cook Time 30

Course Main Course

Cuisine American

Servings

Calories 299 kcal

Ingredients

Meat Mixture/Filling

1 pound Ground Beef
2 cups Mushroom Diced
1 cup Onion Diced
⅔ cup Peas
⅔ cup Corn
⅔ cup Carrots
1 can Tomato Paste
2 cloves Garlic
1 tbsp Seasoning Salt
1 cup Water
2 tsp Worcestershire Sauce
1 tbsp Fresh Thyme or 1 tsp Dried Thyme

Potato Topping

5 Russet Potatoes Cubed
2 sprigs Fresh Rosemary
2 tsp Salt
¼ cup Butter
⅔ cup Milk
1 tbsp Paprika
1 tbsp Parsley

Instructions

Start by cooking peeled and cubed potatoes in salted water with 2 sprigs of fresh rosemary. And preheat oven or smoker to 350°
While potatoes are cooking make the meat mixture. Cook the ground beef, onions, mushrooms and garlic with seasoning salt and thyme until meat is cooked through and onions and mushrooms are soft. (I like to use a dutch oven or cast iron skillet, so that I can bake it in the oven without having to transfer dishes.
Once the meat, onions and mushrooms are cooked add the rest of the meat mixture ingredients and stir. Cook until mixture is bubbly and the vegetables are soft.
When potatoes are soft enough to pierce with a fork mash with the butter and milk. I like to make sure that the potatoes are almost over creamy so they don't dry out when baked. Taste and see if they need any more salt or butter.
Add the mashed potatoes onto the top of the meat mixture and place in oven or smoker for approx 30 min, or until the top is crusted and the meat mixture is bubbly.
Serve with fresh buttered toast and a side salad for a hearty meal that will satisfy even your pickiest eaters.

Nutrition

Sodium: 1402mgCalcium: 65mgVitamin C: 20mgVitamin A: 2053IUSugar: 6gFiber: 4gPotassium: 940mgCholesterol: 46mgCalories: 299kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 15gProtein: 13gCarbohydrates: 30gIron: 3mg