Garlic Potato Topped Stroganoff Shepherd'S Pie

• Filling
• 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
• Topping
• 2 cups leftover mashed potatoes
• 1 1/2 - 2 teaspoons garlic powder

1. Preheat oven to 375u0b0F.
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 375u0b0F for 30 to 40 minutes or until potatoes are lightly browned.

filling, bacon, carrots, frozen peas, beef gravy, salt, worcestershire sauce, onion, sour cream, ground beef, topping, leftover mashed potatoes, garlic

Taken from www.food.com/recipe/garlic-potato-topped-stroganoff-shepherds-pie-114083 (may not work)