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