Make Ahead Southwest Cattle Rancher's Pie

Recipe by Millereg
READY IN: 1hr 20mins




  • 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.
  • Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.
  • Drain off any excess fat.
  • Add the oregano, thyme, cumin, and pepper.
  • Sprinkle the flour over the beef mixture and stir.
  • Add the beef broth, wine, and tomato paste.
  • Stir until well combined.
  • Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.
  • Lightly spray the foil inside the casserole with cooking spray.
  • Transfer the meat mixture to the prepared casserole.
  • Set aside while you prepare the topping.
  • Place the potatoes in a pot of boiling water to cover.
  • Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.
  • Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.
  • Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.
  • Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.
  • Sprinkle with paprika and cheese.
  • Cover the casserole and freeze until solid.
  • 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.
  • Label with the casserole name and the date.
  • Use within 3 months.
  • When ready to bake, unwrap the casserole and place back in the casserole dish to bake.
  • Defrost completely.
  • Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.
  • (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.