Rancher's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 oz of flank steak or stew meat, chopped into bite size chunks0.5 cup of prepared lentils (boil dry lentils for 45 minutes)1 cup of canned mushrooms (fresh are great if you have them)1 2 cup bag of frozen cauliflower (fresh is great if you can...)5 medium potatoes, peeled1 can of Campbell's French Onion Soup1 can of Green Giant Canned Mexicorn or other canned corn4 tbs of Country Crock lite spread or other spread1.5 cups of 2% Cheddar Cheese or other cheeseSeasoning to taste (Celery Seed, Adobo, Garlic Powder, Pepper, Paprika, etc.)Equipment needed:2 pots for boiling, 1 skillet, a food processor/blender, large casserole dish, oven
1. Cooking
A. Prepare the lentils if you are cooking from dry - boil for 45 minutes, stirring occasionally. Cover when not stirring.
B. Boil the potatoes, approximately 30 minutes or until soft enough to mash.
C. Saute the canned mushrooms in a non-stick pan for a few minutes
D. Brown the stew meat in a skillet, then add in French Onion Soup. Bring to boil, then reduce heat to medium low and cook until meat is done.
E. Steam the cauliflower following package instructions
F. When all of the above is done, start pre-heating your oven at 350.
2. Chopping and Mixing
A. In a food processor or blender, chop/mix the mushrooms and lentils. (A necessary step to hide the healthy food from your kids.) Add the resultant mix to the french onion soup/meat and mix. Pour the meat mixture into the bottom of a large casserole dish
B. Drain the can of corn and pour on top of the meat mixture. Don't mix - this should form a layer.
C. Back to the food processor - chop the cauliflower finely. Add to a bowl with the potatoes, and mash them. Add the spread, mix, and season to taste. Add the mashed potatoes and cauliflower to the casserole dish on top of the corn.
D. Add the shredded cheese to the top of the mashed potatoes
3. Cook: Put the casserole dish in the oven for at least fifteen minutes or until the cheese is melted. If you have patience, more time will allow the potatoes to get more crusty and the flavors to mix.
Serving Size: Makes 10 good servings
Number of Servings: 10
Recipe submitted by SparkPeople user THEGAWAINE.
A. Prepare the lentils if you are cooking from dry - boil for 45 minutes, stirring occasionally. Cover when not stirring.
B. Boil the potatoes, approximately 30 minutes or until soft enough to mash.
C. Saute the canned mushrooms in a non-stick pan for a few minutes
D. Brown the stew meat in a skillet, then add in French Onion Soup. Bring to boil, then reduce heat to medium low and cook until meat is done.
E. Steam the cauliflower following package instructions
F. When all of the above is done, start pre-heating your oven at 350.
2. Chopping and Mixing
A. In a food processor or blender, chop/mix the mushrooms and lentils. (A necessary step to hide the healthy food from your kids.) Add the resultant mix to the french onion soup/meat and mix. Pour the meat mixture into the bottom of a large casserole dish
B. Drain the can of corn and pour on top of the meat mixture. Don't mix - this should form a layer.
C. Back to the food processor - chop the cauliflower finely. Add to a bowl with the potatoes, and mash them. Add the spread, mix, and season to taste. Add the mashed potatoes and cauliflower to the casserole dish on top of the corn.
D. Add the shredded cheese to the top of the mashed potatoes
3. Cook: Put the casserole dish in the oven for at least fifteen minutes or until the cheese is melted. If you have patience, more time will allow the potatoes to get more crusty and the flavors to mix.
Serving Size: Makes 10 good servings
Number of Servings: 10
Recipe submitted by SparkPeople user THEGAWAINE.
Nutritional Info Amount Per Serving
- Calories: 247.3
- Total Fat: 8.8 g
- Cholesterol: 26.2 mg
- Sodium: 727.7 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 5.1 g
- Protein: 15.5 g
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