Best 2 Rancher Pie Recipes

Welcome to the world of culinary delights! Are you in search of a hearty and comforting dish that will warm your soul and tantalize your taste buds? Look no further! The rancher pie is about to become your new favorite comfort food. This classic dish is a celebration of simple, rustic ingredients and bold flavors that come together to create a culinary masterpiece. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure to discover the best rancher pie recipe you'll ever make.

Here are our top 2 tried and tested recipes!

RANCHER PIE

Rancher Pie image

Coconut and pineapple pie. Extremely easy - kids could even help get it together. Very easy!

Provided by nattie35

Categories Desserts Pies Fruit Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

Ingredients

1 single ready-to-bake 9-inch pie crust
1 ¼ cups crushed pineapple, drained
1 ½ cups white sugar
1 cup sweetened flaked coconut
6 tablespoons margarine, melted
3 eggs
3 tablespoons all-purpose flour

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Press pie crust pastry into a 9-inch pie pan.
Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

Nutrition Facts : Calories 432.8 calories, Carbohydrate 61.1 g, Cholesterol 69.8 mg, Fat 19.9 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.3 g, Sodium 263 mg, Sugar 46.8 g

MAKE AHEAD SOUTHWEST CATTLE RANCHER'S PIE

Make Ahead Southwest Cattle Rancher's Pie image

Make and share this Make Ahead Southwest Cattle Rancher's Pie recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1/2 lb onion, chopped
4 cloves garlic, minced
1/4 lb shredded carrot
1/2 lb small mushroom, 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-added-salt tomato paste
vegetable oil cooking spray
1 lb russet potato, peeled and cut into chunks
3 -4 tablespoons skim milk
1/2 teaspoon salt (optional)
1 -2 tablespoon minced pickled jalapeno pepper, to taste
1 tablespoon minced fresh cilantro
1 1/2 tablespoons minced scallions
1/4 teaspoon paprika
3 tablespoons shredded monterey jack cheese

Steps:

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.

Tips:

Choose fresh ingredients. The quality of your ingredients will greatly affect the taste of your rancher pie. Use fresh, flavorful beef, vegetables, and seasonings.
Brown the beef well. This will help to develop the flavor of the beef and prevent it from becoming tough.
Use a variety of vegetables. This will add flavor, texture, and nutrients to your pie. Some good choices include carrots, celery, onions, potatoes, and corn.
Don't overcook the filling. The vegetables should be tender but still have a little bit of crunch.
Use a good quality puff pastry. This will help to create a light and flaky crust.
Bake the pie until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked all the way through.
Let the pie cool slightly before serving. This will help to prevent the filling from spilling out.

Conclusion:

Rancher pie is an easy and hearty meal that is perfect for a weeknight dinner. With its simple ingredients and delicious flavor, it is sure to become a family favorite. The combination of tender beef, flavorful vegetables, and flaky crust makes this dish a true comfort food. Serve it with a side of mashed potatoes, roasted vegetables, or salad for a complete meal. With its combination of convenience and flavor, rancher pie is an excellent choice for busy weeknights or casual gatherings.