Shepherd's Pie

Need to do something with those left over mashed potatoes. This recipe was and easy fix and forget recipe but was also wonderful to eat.

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

1/2 cup chopped onion

1 medium sweet red pepper, chopped

1 teaspoon garlic salt

1 can (10-3/4 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, optional

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 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 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.