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Southwest Cattle Rancher's Pie




Source of Recipe


Mille® ™


Recipe Introduction


Here is a great tasting make-ahead dish. I sometimes put it into individual pot pie dishes and freeze for my lunches. Of course you don't have to freeze it ahead of time. You can make it and eat it the same night. I add extra cheese to my potatoes and also top the casserole with extra cheese.


Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=34762

List of Ingredients




1/2 lb onions, chopped
4 cloves garlic, minced
1/4 lb shredded carrots
1/2 lb small mushrooms, cleaned and sliced
1 lb ground sirloin
1 teaspoon dried oregano
1/2 teaspoon crushed dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground pepper
1 tablespoon all-purpose flour
8 fluid ounces low sodium beef broth
1/3 cup dry red wine
2 tablespoons no-salt added tomato paste
vegetable cooking spray

Topping
1 lb russet potato, peeled and cut into chunks
3-4 tablespoons skim milk
1/2 teaspoon salt (optional)
1-2 tablespoon minced pickled jalapeño pepper, to taste
1 tablespoon minced fresh cilantro
1 1/2 tablespoons minced scallion
1/4 teaspoon paprika
3 tablespoons shredded monterey jack cheese



Recipe



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.

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.
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.
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.