Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Classic Shepherd’s Pie
Vegetables are great

Makes 6-8 servings 2 pounds potatoes, peeled and chopped 1/2 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

Preheat oven to 375 degrees. Bring potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash potatoes with dressing and set aside. In large sauté pan over medium-high heat, heat oil and add onion, carrot and meat. Cook until browned, 8-10 minutes. Drain fat and add broth and tomato paste. Simmer until juices thicken, about 10 minutes; add peas. Pour mixture into a 1-1/2 quart baking dish. Spread potatoes over meat mixture. Bake until golden, 30-35 minutes. All materials courtesy of Hidden Valley. Recipes created by Chef Art Smith and kitchen tested by students at Common Threads on behalf of Hidden Valley Salad Dressings. For great kid-friendly recipes, activities, gardening and cooking tips, and to play Veggie Adventures, visit online at