Ranchhand's Pie

Instructions

Lightly oil a 9 x 13 inch baking dish and place the beef and pan juices in the bottom of the dish. Set the dish aside.

Heat 1 Tablespoon of the butter in a large lidded saucepan or skillet over very low heat and add the onion, celery, and carrot. Cover the top of the vegetables snugly with a sheet of aluminum foil. Put the lid on the pan and cook the vegetables for 15 to 20 minutes, or until the vegetables have steamed through. Meanwhile, preheat the oven to 350 degrees.

Spread the cooked vegetables over the beef in the baking dish. Spread the mashed potatoes over the filling and dot the surface with the remaining tablespoon of butter. Bake the pie for 25 to 30 minutes, or until the top has browned and the filling is bubbling. Remove from the oven and let rest for 10 minutes. Cut into pieces, and serve. Serves 4-6.

Author's Comments

When cowboys—and yes, there still are plenty of cowboys in the prairie states—saddle up (or hop in the pickup) to go back to the ranch after an afternoon in far flung pastures, they’re hungry. They don’t want hors d’oeuvres, sushi, consommé served in thin china cups, or any airy soufflé. They want food with an aroma that will hit them as soon as they walk in the door and with a robustness that will fill them up shortly there after. The ranch hands’ cook is happy to oblige, especially if the dish doesn’t require much fuss in the kitchen. This pie pleases everyone, especially if the cook can use leftovers from last nights pot roast.

Prairie Home Cooking

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