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      Title: Best Shepherd's Pie
 Categories: Beef, Potatoes, Vegetables, Soups, Dairy
      Yield: 10 Servings

  2 1/2 lb Potatoes; pared, cooked
      1 c  Sour cream
           Salt & pepper
      2 lb Ground beef
    1/2 c  Onion; chopped
      1 md Red bell pepper; chopped
      1 ts Garlic salt
 10 1/2 oz Cream of mushroom soup;
           - undiluted
 15 1/4 oz Can corn niblets; drained
    1/2 c  Milk
      2 tb Butter; melted
           Fresh parsley; chopped (optional)

  * Actually this is a recipe for *cottage* Pie. Shepherd's Pie is
    made with lamb/mutton - UDD

  Set oven @ 350°F/175°C.

  In a large bowl, mash potatoes with sour cream. Add salt and
  pepper; set aside. In a large skillet, cook beef with onion and red
  pepper, crumbling beef, until meat is no longer pink and vegetables
  are tender; drain. Stir garlic salt into meat mixture. Stir in
  soup, corn, and milk.

  Spread meat mixture into a 13x9" baking dish. Top with mashed
  potatoes; drizzle with melted butter.

  Bake, uncovered, until heated through, 30 to 35 minutes. If
  desired, sprinkle with parsley.

  Recipe by Valerie Merrill, Topeka, Kansas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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