Ingredients:
8 slices bacon, cooked and crumbled ( save half)
1 1/2 cups frozen sliced carrots
1 1/2 cups frozen peas
1 (12 ounce) jars beef gravy
2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/2 cup chopped onions
1/2 cup sour cream
1 lb ground beef
2 cups leftover mashed potatoes
1 1/2-2 teaspoons garlic powder
Directions:
Preheat oven to 375 F.
In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
Cook until beef is brown and onions are tender, stirring often; drain.
Return to skillet and add half the bacon, and all the carrots and gravy.
Reduce heat to medium-low. Cook 5 minutes, stirring often.
Stir in peas and sour cream cook 2 minutes.
Spoon into an ungreased 8 x 8-inch glass baking dish.
Topping.
Take leftover potatoes and garlic powder mix together.
Border the edges of the pie with potatoes.
Sprinkle with remaining bacon.
Bake at 375 F for 30 to 40 minutes or until potatoes are lightly browned.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.