Shepherd's Pie, (stroganoff style)
Source of Recipe
from Pillsbury 9/2004 hamburger booklet
List of Ingredients
Shepherd's Pie, (stroganoff style)
filling:
6 slices bacon, cut into 1/2 inch pieces
1 pound lean ground beef
1 1/2 cups baby carrots, cut in 1/2 crosswise
1/4 cup chili sauce
1, 12 ounce jar beef gravy
1 1/2 cups frozen baby peas
1/2 cup sour cream
potatoes:
1 pouch roasted garlic mashed potatoes
...(from 7.2 ounce pkg.)
1 1/4 cups hot water
2/3 cup milk
(OR use about 2 cups leftover mashed
...potatoes and stir in 1/2 tsp. garlic
...powder before adding chives)
2 Tablespoons butter or margarine
1 Tablespoon chopped fresh chives
Heat oven to 375 degrees F.
In 12 inch nonstick skillet, cook bacon
over medium heat until crisp. Drain on
paper towels; set aside. Discard drippings
in skillet.
In same skillet, brown ground beef over
medium/high heat until thoroughly cooked,
stirring frequently. Drain.
Stir in 1/2 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.
Prepare mashed potatoes as directed on the
package using hot water, milk and butter.
Spoon or pipe around edge of hot beef mixture.
Sprinkle with reserved bacon.
Bake for 30 ro 40 minutes or until carrots are
tender. Sprinkle with chives.
Makes 6 servings.Recipe
|
|
member logon
