Recipe of the Day~~ Shepherd’s Pie

Shepherd’s Pie

Serves: 8-10Ingredients
2 1/2 pound(s) potatoes peeled and cooked
1 to 1 1/2 cup (s) (8 to 12 ounces) sour cream
Salt and pepper to taste
2 pound(s) ground beef
1/2 cup(s) chopped onion
1 medium sweet red pepper chopped
1 teaspoon(s) garlic salt
1 10 3/4-ounce can (s) condensed cream of mushroom soup, undiluted
1 16-ounce can (s) whole kernel corn, drained

1/2 cup frozen peas and carrots
1/2 cup(s) milk
2 tablespoon(s) butter melted
Chopped fresh parsley, optionalInstructions
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, peas and carrots, 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.

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