Zutaten für Garlic Potato Topped Stroganoff Shepherd's Pie
- 4 slices bacon, cooked and crumbled
- 1 cup chopped carrots
- Frozen Peas
- Beef Gravy
- 1 teaspoon seasoning salt
- 2 tablespoons Worcestershire sauce
- 1 medium onion, chopped
- 1/2 cup sour cream
- Ground Beef
- Mashed Potatoes
- 2 teaspoons garlic powder
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Zubereitung von Garlic Potato Topped Stroganoff Shepherd's Pie
- Preheat oven to 375°F (190°C).
- In a 12-inch skillet over medium heat, brown 1 lb ground beef, 1 medium chopped onion, 2 tbsp Worcestershire sauce, and 1 tsp seasoning salt. Cook until beef is browned and onions are tender, stirring frequently.
- Drain excess grease from the skillet.
- Return the beef mixture to the skillet. Stir in 2 slices of crumbled bacon, 1 cup chopped carrots, and 1 cup beef gravy.
- Reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally.
- Stir in 1 cup frozen peas and 1/2 cup sour cream. Cook for 2 minutes, or until heated through.
- Pour the beef stroganoff mixture into an ungreased 8x8 inch glass baking dish.
- Prepare the topping: Mash 2 lbs boiled potatoes with 2 tsp garlic powder.
- Spread the mashed potato mixture evenly over the stroganoff.
- Create a border around the edges of the pie with some of the mashed potatoes.
- Sprinkle the remaining 2 slices of crumbled bacon over the top.
- Bake for 30-40 minutes, or until the potatoes are golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
21g
Fat
61g
Carbs
8g
