Garlic Potato Topped Stroganoff Shepherd's Pie

• Filling
• bacon↗8 slices

  cooked and crumbled (save half)

• frozen sliced carrots↗1 1⁄2 cups
• frozen peas↗1 1⁄2 cups
• beef gravy1 jar

  12 ounce

• seasoning salt↗2 teaspoons
• Worcestershire sauce↗2 teaspoons
• onion1⁄2 cup

  chopped

• sour cream↗1⁄2 cup
• ground beef↗1 lb
• Topping
• leftover mashed potatoes2 cups
• garlic powder↗1 1⁄2 - 2 teaspoons

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.

3. 3

   Cook until beef is brown and onions are tender, stirring often; drain.

4. 4

   Return to skillet and add half the bacon, and all the carrots and gravy.

5. 5

   Reduce heat to medium-low. Cook 5 minutes, stirring often.

6. 6

   Stir in peas and sour cream cook 2 minutes.

7. 7

   Spoon into an ungreased 8 x 8-inch glass baking dish.

8. 8

   Topping.

9. 9

   Take leftover potatoes and garlic powder mix together.

10. 10

    Border the edges of the pie with potatoes.

11. 11

    Sprinkle with remaining bacon.

12. 12

    Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.