Sheperd's Pie

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:

1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside.
   
2. 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.
3. Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
4. 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.