Shepherd's Pie

Bob's Tip: This is an excellent way to get rid of left-over mashed potatoes or you can use fresh ones.

Ingredients:

1 1/2 pounds potatoes, peeled and cooked

1 container (12 ounces) sour cream

salt and pepper to taste

2 pounds ground beef

1/2 cup chopped onion

1 medium sweet red pepper, chopped

1 teaspoon garlic salt

1 can (10.75 ounces) condensed cream of mushroom soup, undiluted

1 can (16 ounces) whole kernel corn, drained

1/2 cup milk

2 tablespoons butter, melted

chopped fresh parsley, for garnish

Directions:

In a large bowl, mash potatoes and stir in the sour cream. Add salt and pepper, set aside.

Preheat oven to 350 degrees. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.

Spread meat mixture into a 9" x 13" baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with chopped parsley before serving.