Ranch Cumberland Pie #Rsc - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F.
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 11/2-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.