Ranch Cumberland Pie #RSC
photo by ferschey
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 907.18 g red potatoes, peeled and cut into chunks
- 28.34 g package Hidden Valley Original Ranch Seasoning Mix
- 118.29 ml sour cream
- 14.79 ml vegetable oil
- 59.14 ml chopped shallot
- 2 garlic cloves, minced
- 236.59 ml chopped baby carrots
- 680.38 g ground beef
- 236.59 ml beef broth
- 29.58 ml tomato paste
- 14.79 ml balsamic vinegar
- 14.79 ml molasses
- 0.61 ml cayenne pepper
- 29.58 ml melted butter
- 118.29 ml panko breadcrumbs
- 78.78 ml grated parmesan cheese
directions
- 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.
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