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.

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 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

Directions

1. Preheat oven to 375°F.
2. 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.
3. 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.
4. 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.
5. Bake pie for 20 minutes or until heated through and golden brown.