Best Shepherd’s Pie
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 10 servings.
This is the best shepherd's pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor. —Valerie Merrill, Topeka, Kansas
Ingredients
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2-1/2 pounds potatoes, peeled and cooked
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1 cup sour cream
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Salt and pepper to taste
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2 pounds ground beef
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1/2 cup chopped onion
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1 medium sweet red pepper, chopped
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1 teaspoon garlic salt
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1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
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1 can (15-1/4 ounces) whole kernel corn, drained
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1/2 cup 2% milk
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2 tablespoons butter, melted
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Chopped fresh parsley, optional
Directions
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1.
Preheat oven to 350°. 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, crumbling beef, until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in soup, corn and milk.
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2.
Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with the melted butter.
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3.
Bake, uncovered, until heated through, 30-35 minutes. If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 389 calories, 20g fat (9g saturated fat), 81mg cholesterol, 625mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 20g protein.
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