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Rancher’s Pie, Southern Shepherd’s Pie

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Adjust Servings:
Salt and Pepper
1lb/500g Ground Beef
3-6 strips Bacon Chopped into small pieces
1/2 lb/250g Carrots
2 florets Broccolini chopped into small pieces
1 cup/240ml BBQ Sauce
1/2 onion Red Onion diced
Mashed Potatoes
2-3 Medium Russet Potatoes Peeled and cut into 1 inch pieces
1/2 cup/120ml Sour Cream
1/2 cup/120ml Heavy Cream
as desired Chives
1 cup/240ml Sharp Cheddar Cheese

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Rancher’s Pie, Southern Shepherd’s Pie


    This take on a classic Shepherd's Pie give's it a southern twist. BBQ sauce and sour cream chive mashed potatoes will turn this into a staple.

    • 45 Minutes
    • Serves 4
    • Easy


    • Filling

    • Mashed Potatoes



    Matt’s Rancher’s Pie (Shepherd’s Pie)

    Now that the weather is starting to cool off, my casserole dishes are making their way to the front. One of my favorite comfort foods is a good shepherd’s pie or cottage pie, but I wanted something a little different. So instead I added a few southern bbq flavors and called it a Rancher’s Pie.

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    History of Matt’s Rancher’s Pie

    One evening I was making a quick Cottage Pie when I realized that I had no way to actually make beef gravy. So I started to dig through the pantry and pulled out the only thing I could think of to work, BBQ Sauce. The first time I made it I still used garlic mashed potatoes like I normally would, but since changed that to sour cream and chive mash to add a bit more tangy flavors to the entire dish.

    Ingredients List

    The ingredient list on this one is pretty short and simple, making it an easy weeknight dinner. To get started with Matt’s Racher’s Pie you will need:

    • Lean Ground Beef
    • Slices of Bacon
    • Carrots
    • Broccolini
    • Red Onion
    • Your Favorite BBQ Sauce
    • Russet Potatoes
    • Heavy Cream
    • Shredded Sharp Cheddar Cheese
    • Sour Cream
    • Fresh Chives
    • Salt
    • Pepper

    Prep and First Steps

    Prep is important for every recipe, it goes much easier if you have everything ready to go as soon as the pan is hot. Start by heating a large pot of salted water to a boil and heat the oven to 400℉ or 205℃. Then dice the onion, chives, carrots, and trim the broccolini into bite-sized pieces. Peel and cut the potatoes into 1-inch pieces, cut the bacon to the same size.

    Once the water is boiling place the potatoes in and let boil for about 10 minutes. While the potatoes boil head a medium skillet to medium-high heat.

    Cooking Filling

    To cook the filling for this Rancher’s Pie, add 1tbsp olive oil to the skillet and add the carrots and onions. Season with salt and pepper and let them cook for about 5 minutes stirring frequently. After 5 minutes add in the ground beef and cook, breaking up the meat, until browned and cooked through.

    Remove the filling from the skillet and set it aside in a bowl. Add in BBQ sauce and broccolini stirring to combine, making the final filling.

    Mash the Potatoes and Bake

    Mashed potatoes texture is something chefs will fight about forever. I love really fluffy, nearly whipped potatoes. I will write for that, but if you like them chunkier then just mash them like you normally would.

    Drain the potatoes and place them into a large bowl, add in heavy cream, chives, sour cream, salt, and pepper, and mash. I use an immersion blender (This one actually-affiliate link)

    I start by hand-mashing the potatoes until they are smooth enough for me to use the whisk attachment. Then I start on low speed and start whipping the potatoes increasing the speed until the potatoes are a nice light and whipped texture.

    Once the potatoes are mashed, pour the filling into a baking dish and top with mashed potatoes (use a piping bag for a decorative look). Finish by adding the cheddar cheese on top and bake for 20 minutes on 400℉ or 200℃ until the potato’s tips are beginning to brown.

    Remove from the oven and let cool and serve.

    There you have it, a Rancher’s Pie or just a BBQ or Southern Shepherd’s Pie. Enjoy!

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    Start by bringing a large pot of salted water to a boil and set the oven to 400℉/205℃. While everything heats up; peel and dice the carrots and onion, trim and chop the broccolini, peel and chop the potatoes, and slice the bacon.



    Once the water is boiling, place the potatoes and boil for about 10 minutes, or until easily pierced with a fork. Heat a medium skillet on medium-high heat. Once the skillet is hot add in the carrots and onion. Add salt and pepper and let cook for 5 minutes stirring often. After 5 minutes add the bacon and beef breaking the meat up until completely cooked through. Remove from the stove and place in a large bowl and mix with the broccolini and BBQ sauce.


    Mash Potatoes

    Remove from heat and drain the potatoes and place into a mixing bowl. Add sour cream, heavy cream, and chives and mash all of it together. For light and easily pipeable potatoes use an immersion blender with a whisk attachment to further puree them.


    Build and Bake

    In an 8x8x2/20x20x5 baking dish pour in the filling, top with potatoes then cheddar cheese. Place in the 400℉/205℃ oven for 20 minutes.


    After 20 minutes remove from oven and let cool. Once cool enough to not melt your face off, serve and enjoy.

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