Shepherd's Pie
Country Ground Beef
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This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.—Valerie Merrill, Topeka, Kansas
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 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:
Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef with onion and red pepper until meat is brown and vegetables are tender; drain. Stir garlic salt into meat mixture. Add soup, corn and milk; mix well.
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 to 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.