Shepherd's Pie 2 1/2 pounds potatoes, peeled and cooked
1 to 1 1/2 cups (8 to 12 ounces) sour cream Salt and pepper to taste 2 pounds ground beef 1 medium sweet red pepper, chopped 1/2 cup chopped onion 1 can (15 1/4 ounces) whole kernel corn, drained 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup milk 1 teaspoon garlic salt 2 tablespoons butter or margarine, melted Minced fresh parsley Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef, red pepper and onion until meat is browned and vegetables are tender; drain. Add corn, soup, milk and garlic salt; mix well. Spread meat mixture in an ungreased 3 quart baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley. Makes 8 to 10 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
