Cumberland Pie
Courtesy of Mr. Food Test Kitchen 6 Servings • 50 Min. Cook Time
| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 2 carrots, peeled and thinly sliced |
| 1/2 c. chopped onion |
| 2 lb. ground beef |
| 1 (18-ounce) jar beef gravy |
| 1/2 tsp. thyme leaf |
| 1/2 tsp. salt |
| 1/4 tsp. black pepper |
| 1 (24-ounce) container refrigerated mashed potatoes |
| 1 c. shredded cheddar cheese, divided |
| 1 slice bread, toasted and finely crumbled |
| 2 Tbsp. butter, melted |
Directions:
1. Preheat oven to 375°F. Coat a 1-1/2-quart baking dish or deep dish pie plate with cooking spray.
2. In a large skillet over medium heat, heat oil until hot; saute carrots and onion 8 minutes, stirring occasionally. Add beef and cook until beef is crumbled and no longer pink; drain. Stir in gravy, thyme, salt, and pepper; mix well. Pour mixture into baking dish.
3. In a medium bowl, combine potatoes and 1/2 cup cheddar cheese. Gently spoon potato mixture evenly on top of beef mixture.
4. In a small bowl, combine bread crumbs, the remaining 1/2 cup cheese, and butter; mix well. Sprinkle bread crumb mixture over potatoes.
5. Bake 30 to 35 minutes, or until bubbly and top is golden.
Recipe and Image from the Mr. Food Test Kitchen
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