Best Make Ahead Southwest Cattle Ranchers Pie Recipes

RANCHER'S BREAKFAST PIE

Steps:

• Combine eggs and milk in a large bowl. Stir in cheese, onion, pepper and bacon. Pour into a greased 9-in pie plate. Toss potatoes with salt and pepper; sprinkle over egg mixture. Drizzle butter over the potatoes; sprinkle with paprika.
• Bake at 325 degrees for 40 minuites or until a knife inserted in center comes out clean.

I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

MAKE AHEAD SOUTHWEST CATTLE RANCHER'S PIE

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.