Garlic Potato Topped Stroganoff Shepherd's Pie

I found the basic idea for this recipe in one of those "checkout aisle" cookbooks. I changed a few things to suit my family's tastes.

• Ready In: 1 hr
• Serves: 6

Ingredients

• Filling

• 8  slices bacon, cooked and crumbled (save half)
• 1 1⁄2 cups  frozen sliced carrots
• 1 1⁄2 cups  frozen peas
• 1 (12 ounce) jar  beef gravy
• 2  teaspoons seasoning salt
• 2  teaspoons Worcestershire sauce
• 1⁄2 cup  chopped onion
• 1⁄2 cup sour cream
• 1  lb ground beef

• Topping

• 2  cups  leftover mashed potatoes
• 1 1⁄2-2  teaspoons garlic powder

Directions

1. Preheat oven to 375°F.
2. In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
3. Cook until beef is brown and onions are tender, stirring often; drain.
4. Return to skillet and add half the bacon, and all the carrots and gravy.
5. Reduce heat to medium-low. Cook 5 minutes, stirring often.
6. Stir in peas and sour cream cook 2 minutes.
7. Spoon into an ungreased 8 x 8-inch glass baking dish.
8. Topping.
9. Take leftover potatoes and garlic powder mix together.
10. Border the edges of the pie with potatoes.
11. Sprinkle with remaining bacon.
12. Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.