Potato-Topped Oven Swiss Steak (EvenAngelsFall)

Prep Time: 20 minutes  Start to Finish: 2 hours 35 minutes
Servings: 8

Swiss Steak

• 1 1/2 lb bonelss beef round steak (1/2 inch thick), cut into pieces
• 3 medium carrots, sliced (1 1/2 cups)
• 1 large onion, cut into wedges (2 cups)
• 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
• 1 jar (12 oz) beef gravy

Topping

• 1 box (7.2 oz) mashed potatoes seasoned with butter and herb (2 pouches) Hot water, milk and margarine called for on potatoes box 2 pouches
• 1 egg, beated

Directions

1. Heat oven to 325. In ungreased 13x9-inch (3-quart) glass baking dish, arrange beef in single layer. Top with carrots and onion.
2. In medium bowl, mix tomatoes and gravy, spoon over beef and vegetables. Cover with foil; bake 2 hours.
3. In 3-quart saucepan, make both pouches of potatoes as directed on box. Stir in egg until well blended.
4. Remove baking dish from oven. Uncover; spoon or pipe potato mixture over hot mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set and light golden brown.