GARLIC-STROGANOFF SHEPHERD'S PIE RECIPE

Garlic-Stroganoff Shepherd's Pie Recipe image

Provided by HeatherS

Number Of Ingredients 13

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Filling
6 slices bacon, cut into 1/2-inch pieces 1 lb. lean (at least 80%) ground beef
1 1/2 cups ready-to-eat baby-cut carrots, cut in half crosswise
1/4 cup chili sauce
1 (12-oz.) jar beef gravy
1 1/2 cups Green Giant Select® LeSueur® Frozen Baby Sweet Peas (from 1-1b. pkg.)
1/2 cup sour cream
Potatoes
1 pouch roasted garlic mashed potatoes (from 7.2-oz. pkg.)
1 1/4 cups hot water
2/3 cup milk
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives

Steps:

1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings in skillet. 2 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. 3 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 minutes. Spoon into ungreased 8-inch square (2-quart) glass baking dish. 4 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. 5 Bake at 375°F. for 30 to 40 minutes or until carrots are tender. Sprinkle with chives. 6 (1'/3-cup) servings