Classic Shepherd’s Pie with a Potato
and Buttermilk Crust

You’ll need:
2 pounds potatoes, peeled and chopped  
½ cup Hidden Valley® Original Ranch® Dressing
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped  
1 pound ground lamb (can substitute with
   ground turkey meat)
1 cup chicken broth 
1 tablespoon tomato paste
1 cup frozen peas
Salt to taste  


Instructions:

1. Preheat oven to 375 degrees F.
2. Bring the potatoes to a boil in salted water.
3. Cook until tender, about 20 minutes, drain.
4. Mash the potatoes with the Hidden Valley® Original Ranch® Dressing and set aside.
5. In a large sauté pan over medium-high heat, heat the oil and add the onion, carrot and meat.
6. Cook until browned, 8 to 10 minutes.
7. Drain the fat and add the broth and tomato paste.
8. Simmer until the juices thicken, about 10 minutes, add the peas.
9. Pour the mixture into a 1 ½ quart baking dish.
10. Spread the potatoes over the meat mixture.
11. Bake until golden, 30 to 35 minutes.

To Save Time: Buy ready-to-eat mashed potatoes at your local grocery store.

Serves 6-8 

Created by the Makers of Hidden Valley® Salad Dressings