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Shepherd's Pie with
Horseradish Mashed Potato Topping

4 slices bacon
1-1/2 lbs. beef stew meat
1 onion, chopped
2 cups frozen mixed vegetables
1 jar beef gravy (12 oz.)
1 cup lower-sodium beef broth
1 packet brown gravy mix (1.6 oz.)
5 cups prepared mashed potatoes
1/4 cup sour cream
1 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce

Preheat oven to 350°F. Lightly spray a shallow 9 x 13-inch baking dish with cooking spray; set aside. Fry bacon in a large skillet over medium heat until browned but not crispy. Remove bacon with slotted spoon to plate lined with paper towels. Drain all but 2 Tbsp. of fat from pan. Add stew meat and brown on all sides. Add onions and sautè for 2 minutes more. Stir in vegetables, cooked bacon, gravy, broth, and gravy mix. Bring to a boil and reduce to simmer for 1 minute. Transfer to prepared baking dish and set aside. Stir sour cream, horseradish, and Worcestershire sauce into prepared mashed potatoes and distribute evenly over stew mixture. Bake in preheated oven for 30 to 40 minutes or until hot and bubbly. Serve hot. Makes 6 servings.

 


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