Garlic Potato Topped Stroganoff Shepherd's Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found the basic idea for this recipe in one of those checkout aisle cookbooks. I changed a few things to suit my family's tastes. Ingredients:
8 slices bacon, cooked and crumbled (save half) |
1 1/2 cups frozen sliced carrots |
1 1/2 cups frozen peas |
1 (12 ounce) jar beef gravy |
2 teaspoons seasoning salt |
2 teaspoons worcestershire sauce |
1/2 cup chopped onion |
1/2 cup sour cream |
1 lb ground beef |
2 cups leftover mashed potatoes |
1 1/2-2 teaspoons garlic powder |
Directions:
1. Preheat oven to 375°F.
2. In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
3. Cook until beef is brown and onions are tender, stirring often; drain.
4. Return to skillet and add half the bacon, and all the carrots and gravy.
5. Reduce heat to medium-low. Cook 5 minutes, stirring often.
6. Stir in peas and sour cream cook 2 minutes.
7. Spoon into an ungreased 8 x 8-inch glass baking dish.
8. Topping.
9. Take leftover potatoes and garlic powder mix together.
10. Border the edges of the pie with potatoes.
11. Sprinkle with remaining bacon.
12. Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.
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