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Best Shepherd's Pie

Best Shepherd's Pie
This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.—Valerie Merrill, Topeka, Kansas
8-10 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.
© Taste of Home 2012

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Best Shepherd's Pie (continued)

Nutrition Facts: 1 serving (1 cup) equals 378 calories, 17 g fat (9 g saturated fat), 69 mg cholesterol, 626 mg sodium, 33 g carbohydrate, 3 g fiber, 21 g protein.
© Taste of Home 2012