Ranch Cumberland Pie #RSC |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is quite easy to prepare, yet has fabulous taste mixture. Good for weeknight meals. 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 11/2-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.
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