Tuesday, February 4, 2014

Two-Potato Shepherd's Pie

Two-Potato Shepherd's Pie

•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

•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 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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