Garlic-Stroganoff Shepherd’s Pie

Heidi Madsen

Ashley Park Ward 

Filling:

10 slices bacon, cut into ½-inch pieces (I use pre-cooked bacon)

1 ½ lbs. lean (at least 80%) ground beef

2 cups ready-to-eat baby-cut carrots, cut in half crosswise (microwave 2-3 minutes until partially cooked)

½ cup chili sauce

1 (12oz.) jar beef gravy

2 cups frozen Baby Sweet Peas

(Can also substitute 3 cups frozen mixed vegetables for peas and carrots.)

1 cup Sour Cream

Potatoes:

2 pouches roasted garlic mashed potatoes (7.2- oz. pkg. each)

2 ½ cups hot water

1 1/3 cups milk

4 Tbsp. butter or margarine

You can substitute 3-4 cups left over mashed potatoes, just add ½ tsp. garlic powder.

2 Tbsp. chopped fresh chives (opt.)

Heat oven to 375o.   In 12-inch nonstick skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels; set aside.  Discard drippings in skillet.

In same skillet, brown ground beef until thoroughly cooked, stirring frequently. Drain.

Stir in half of the bacon, the carrots, chili sauce and gravy.  Reserve remaining bacon for topping.  Reduce heat to medium-low; cook 5 minutes, stirring occasionally.  Stir in peas and sour cream; cook 2 min.   Spoon into ungreased 9x13casserole dish or glass baking dish.

Prepare mashed potatoes as directed on package using hot water, milk and butter. Spoon  or pipe around edge of hot beef mixture.  Sprinkle with reserved bacon.

Bake at 375o for 30-40 minutes or until carrots are tender.  Sprinkle with grated cheese of choice and chives.