Rancher’s Pie

Soft, fluffy mashed potatoes that conceal beef and veggies swimming in a velvety tomato sauce.  The addition of celery provides a crunch, while corn and peas add bursts of refreshing flavor. And the best part is you can add any veggies you want to.



1 pound ground beef
salt & pepper
1/2 teaspoon dry minced onion
2 Tablespoons tomato paste
1 stalk celery, diced, about 3/4 cup
3 handfuls frozen corn, about 1 cup
2 handfuls frozen peas, about 3/4 cup
2 left over baked potatoes, about 2 cups mashed
2 Tablespoons butter
grated cheddar cheese


Start by browning the ground beef, seasoning it with a little salt and pepper and the minced onion. Drain off the grease and add the celery. If you don’t like celery(gasp! it is so crunchy and delicious), you could omit the dry onion and use fresh diced onion in place of the celery.

Preheat oven to 350*. Let the celery cook for a few minutes along side the beef, then add the tomato paste with a few tablespoons of water.

When the tomato paste and water start to pull together into a sauce, add the frozen corn and peas.

In a separate bowl, mash potatoes with butter and enough milk to make creamy. Salt and pepper to taste.

Divide the meat mixture evenly into four individual baking dishes and cover with a healthy helping of potatoes. Bake about 10-15 minutes until everything is nice and hot. Top with some grated cheese, if that is your style, and flip on the broiler. Keep your eye on the food because the broiler can burn cheese really quickly. Remove food when the cheese turns bubbly and golden and the tips of the potatoes are brown.

Yummy and delicious!!



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