Horseradish Potato Shepherd's Pie

• 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
• 4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 1 lb. boneless beef round steak, cut into bite-size pieces
• 1 cup ORE-IDA Chopped Onions
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 1-1/2 cups HEINZ HomeStyle Savory Beef Gravy
• 1/2 cup fat-free reduced-sodium beef broth
• 2/3 cup milk
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. KRAFT Prepared Horseradish
• 1-1/2 tsp. chopped Italian parsley
• 1 tsp. garlic powder
• 1 tsp. LEA & PERRINS Worcestershire Sauce

1. Heat oven to 350 degrees F.
2. Microwave potatoes as directed on package.
3. (Do not mash.)
4. Meanwhile, cook and stir bacon in large skillet on medium heat 3 to 4 min.
5. or just until bacon is lightly browned but not crisp.
6. Remove bacon from skillet with slotted spoon; drain on paper towels.
7. Discard all but 2 Tbsp.
8. drippings from skillet.
9. Add steak pieces to reserved drippings in skillet; cook on medium-high heat until evenly browned, stirring frequently.
10. Stir in onions; cook 1 min., stirring occasionally.
11. Add mixed vegetables, gravy, beef broth and bacon; mix well.
12. Bring to boil, stirring occasionally.
13. Simmer on medium-low heat 2 min., stirring constantly.
14. Spoon into 13x9-inch baking dish sprayed with cooking spray.
15. Place potatoes in large bowl.
16. Add milk, sour cream and horseradish; mash until ingredients are well blended and potatoes are mashed to desired consistency.
17. Stir in remaining ingredients; spoon over meat mixture.
18. Bake 30 to 40 min.
19. or until heated through.

potatoes, bacon, boneless beef round steak, onions, carrots, beef broth, milk, s, horseradish, italian parsley, garlic powder, worcestershire sauce

Taken from www.kraftrecipes.com/recipes/horseradish-potato-shepherds-pie-188923.aspx (may not work)