recipe of the week - shepherd's pie

This is easy and yummy...enough said!

Shepherd's Pie

2-1/2 pounds potatoes, peeled and cooked
1 to 1-1/2 cups sour cream
Salt and pepper to taste
2 pounds ground beef
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 tsp garlic salt
2 tablespoons butter or margarine, melted

Mash potatoes with sour cream.  Add salt and pepper; set aside.  In a skillet, cook beef, red pepper and onion until meat is browned and vegetables are tender; drain.  Add corn, soup, milk and garlic salt; mix well.  Spread meat mixture in an ungreased 3-qt. 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.  Yield: 8-10 servings

Enjoy!