Ranch Cumberland Pie Rsc Recipes

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SHEPHEDS, COTTAGE OR CUMBERLAND PIE

This was one of my favourite meals when I was a kid and I still love it now. Really comforting and satisfying traditional British food. I've tried other versions but this 1 with the carrots is my favourite. Serve with boiled cabbage or peas and plenty of gravy. Can also be made with lamb mince Yum! The recipe given is for shepherds pie. For cottage pie, add a sprinkling of grated cheese over the top before baking. For cumberland pie, add a sprinkling of breadcrumbs on top before adding the cheese but personally, I don't think it needs either of these. I'm a shepherds man through and through!

Provided by robd16

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12



Shepheds, Cottage or Cumberland Pie image

Steps:

  • Fry the mince in the oil over a high heat until completely browned and broken down, add the onion half way through.
  • Now add the carrots and the crumbled beef stock cube, mix well, add the Worcestershire sauce and the water along with the herbs and cook until almost all of the water has evaporated and the carrots are soft.
  • Add the gravy granules and mix well. You should now have quite a thick mixture. You don't want it too thick so add a little more water if needed.
  • Add salt and pepper to taste and put into an ovenproof dish.
  • Top with the mash potatoes and bake in a preheated oven for about 30 minutes until browned on top.

500 g beef mince (ground)
1 large onion, chopped
2 medium carrots, chopped quite small
1 beef stock cube
1 tablespoon Worcestershire sauce (can use brown HP sauce)
1 tablespoon beef gravy granules
1 tablespoon vegetable oil
1 teaspoon mixed herbs
500 ml water
salt
pepper
5 large potatoes (boiled and mashed with salt, pepper, butter and milk)

RANCH CUMBERLAND PIE #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is quite easy to prepare, yet has fabulous taste mixture. Good for weeknight meals.

Provided by ferschey

Categories     Weeknight

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 16



Ranch Cumberland Pie #RSC image

Steps:

  • Preheat oven to 375°F.
  • Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
  • Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
  • Bake pie for 20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 799.9, Fat 44, SaturatedFat 19.1, Cholesterol 153.2, Sodium 768.7, Carbohydrate 57.8, Fiber 5.8, Sugar 10.7, Protein 43.2

2 lbs red potatoes, peeled and cut into chunks
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1/2 cup sour cream
1 tablespoon vegetable oil
1/4 cup chopped shallot
2 garlic cloves, minced
1 cup chopped baby carrots
1 1/2 lbs ground beef
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon molasses
1/8 teaspoon cayenne pepper
2 tablespoons melted butter
1/2 cup panko breadcrumbs
1/3 cup grated parmesan cheese

BEEF, LEEK & SWEDE CUMBERLAND PIE

With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple

Provided by Sarah Cook

Categories     Dinner, Main course, Supper

Time 3h45m

Number Of Ingredients 19



Beef, leek & swede Cumberland pie image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the leek whites, carrot and celery in a flameproof casserole dish with the butter, oil and a pinch of salt, and soften, without colouring, over a gentle heat.
  • Meanwhile, brown the mince in a non-stick frying pan. Cook in batches to keep it brown and avoid it going grey and soggy. If you've used a lean mince, you may need to add a drop of oil. Break up the mince well with a wooden spoon as you go.
  • When the veg is soft, stir in the bacon lardons, turn up the heat a little and cook until everything is golden. Stir in the mince, followed by the flour, 3 thyme sprigs, Worcestershire sauce and Marmite. Gradually stir in the stock and bring everything to a simmer, then cover and transfer to the oven. Cook for 2 hrs until the sauce is thickened and rich, and the beef tender, removing the lid and stirring in the leek greens halfway through.
  • While the beef bakes, put the swede and potato into two separate pans. Cover with cold water, bring to the boil, then simmer until tender - about 20 mins. Drain both well, then tip back into their pans over a low heat to steam-dry for a few mins. When both (but particularly the swede) look dry, combine them in one pan with the butter, milk, nutmeg and lots of seasoning. Mash until smooth.
  • Transfer the mince to individual dishes or one baking dish (or leave in the casserole if you prefer, discarding the thyme sprigs). Cover with the mash, using a fork to fluff up the top. Rub the cheddar into the breadcrumbs with the leaves from the remaining thyme sprigs and plenty of freshly ground black pepper. Sprinkle this mixture over the mash, dot with small knobs of butter, then increase the temperature to 200C/180C fan/gas 6 and bake for 30 mins until golden and crisp on top. Can be made ahead and chilled, or frozen and defrosted. Bake for an extra 10-15 mins until the sauce is bubbling.

Nutrition Facts : Calories 659 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium

3 (or 2 if large), leeks white part diced, green part sliced and kept separate
1 large carrot , finely chopped
2 celery sticks, finely chopped
1 tbsp butter
1 tbsp rapeseed oil or vegetable oil
1kg good-quality beef mince (a little fat adds flavour and tenderises, so try a 10% mix rather than super-lean)
200g unsmoked bacon lardons
3 tbsp plain flour
5 thyme sprigs
2 tbsp Worcestershire sauce
1 tbsp Marmite
1.2l beef stock
1kg swede (about 2 large), peeled and chopped into chunks
350g floury potatoes , chopped into chunks
25g butter , plus a few knobs
100ml milk
a little freshly grated nutmeg
25g mature cheddar , grated
25g fresh breadcrumbs

RANCH EGG PIE (QUICHE-STYLE)

Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty! Prep time doesn't include cooling pie shell. With my modifications, from America's Favorite Casseroles.

Provided by Caroline Cooks

Categories     Savory Pies

Time 52m

Yield 6 serving(s)

Number Of Ingredients 8



Ranch Egg Pie (Quiche-Style) image

Steps:

  • Preheat oven to 375 degrees F.
  • In medium bowl, combine crackers and butter.
  • Press crumb mixture evenly into 10" pie pan or quiche dish.
  • Bake until golden about 7 minutes. Cool on wire rack.
  • INCREASE oven temp to 425 degrees F.
  • Sprinkle cheese over cooled pie crust.
  • In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
  • Pour mixture over cheese.
  • Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
  • Continue baking until knife inserted into center comes out clean, about 20 minutes.
  • Cool for 10 minutes on wire rack before slicing.

2 cups crushed butter flavored crackers (like Ritz)
6 tablespoons butter, melted
6 slices cooked bacon, drained and crumbled
2 cups swiss cheese, shredded
4 eggs
2 cups heavy cream (I use Half & Half)
0.25 (1 1/4 ounce) package ranch dressing mix (up to 1/2 pkg.)
1 tablespoon instant minced onion

CRISPY TOPPED CUMBERLAND PIE

This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h35m

Number Of Ingredients 12



Crispy topped Cumberland pie image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
  • Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
  • Meanwhile, cook potatoes in a pan of boiling water until they're not done but about ¾ of the way there.
  • Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
  • Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.

Nutrition Facts : Calories 486 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium

2 celery sticks, sliced into 1cm pieces
1 onion , chopped
2 really big carrots , halved lengthways then chunkily sliced
5 bay leaves
3 thyme sprigs
2 tbsp vegetable oil
1 tbsp butter
2 tbsp each plain flour, tomato purée and Worcestershire sauce
2 beef stock cubes , crumbled
850g feather blade beef , or other braising cut, cut into large chunks
850g large potato
25g each mature cheddar and parmesan , finely grated

CUMBERLAND PIE

This is a very tasty comfort food dish. You can prepare it the day ahead, put the potatoes on the day you are cooking it, Bake in 350°F oven for 1/2 hour and then broil as noted in the recipe.

Provided by Bergy

Categories     Potato

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15



Cumberland Pie image

Steps:

  • Cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
  • Add the onion, carrot, mushrooms and the celery coated in the flour.
  • Saute until the veggies are just beginning to soften.
  • Reduce heat to a simmer and add the beef broth, Worcestershire, marmite, pepper and tarragon. Mix well.
  • Put a lid on the pan; simmer 45 minutes, stirring occasionally. Add bacon.
  • Meanwhile mash the potatoes with 1/2 cup cheddar cheese.
  • Add salt and pepper and a bit of butter is you wish.
  • Transfer the meat mixture to a 4-cup casserole dish.
  • Spread or pipe the potatoes over top.
  • Sprinkle with the remaining cheese and a bit of paprika.
  • Broil until the cheese is bubbly and the top is brown.
  • Serve with salad and crusty rolls for an easy supper.

Nutrition Facts : Calories 511.5, Fat 25, SaturatedFat 10.9, Cholesterol 104.4, Sodium 926.2, Carbohydrate 34.8, Fiber 4.8, Sugar 6.8, Protein 39.2

2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping)
1 lb lean ground beef
1 large onion, finely chopped
1 large carrot, finely chopped
1 1/2 lbs button mushrooms, sliced
1 stalk celery, finely chopped
1 tablespoon flour
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 tablespoon marmite (optional)
salt & pepper
3/4 teaspoon crushed dry tarragon
3 baking potatoes, peeled and cooked
3/4 cup cheddar cheese, grated
paprika

RANCHER PIE

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



Rancher Pie image

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

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

COUNTRY RIB SANDWICHES

Perfect for a weekday dinner or cozy weekend meal, this recipe makes fall-off-the-bone tender meat with delicious flavor. -Margaret Luchsinger, Jupiter, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 8 servings.

Number Of Ingredients 11



Country Rib Sandwiches image

Steps:

  • Place onion in a 3-qt. slow cooker; top with ribs. Combine the ketchup, plum sauce, chili sauce, brown sugar, celery seed, garlic powder, liquid smoke if desired, and allspice; pour over ribs., Cover and cook on low for 6-7 hours or until meat is tender. Shred meat with 2 forks. Serve on rolls.

Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 713mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 26g protein.

1 large onion, chopped
2 pounds boneless country-style pork ribs
1/2 cup ketchup
1/4 cup plum sauce
1/4 cup chili sauce
2 tablespoons brown sugar
1 teaspoon celery seed
1 teaspoon garlic powder
1 teaspoon liquid smoke, optional
1/2 teaspoon ground allspice
8 kaiser rolls, split

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