Easy Shepherds Pie

• 2- 1/2 pounds Potatoes, Peeled And Boiled
• 1 cup Sour Cream
• 2 Tablespoons Butter, Melted
• Salt And Pepper, to taste
• 2 pounds Ground Beef
• 1 whole Sweet Red Pepper
• 1/2 cups Chopped Vidalia Onion
• 1 can (15 Oz. Size) Whole Kernel Corn
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1/2 cups Whole Milk
• 1 teaspoon Garlic Salt
• 1 Tablespoon Chopped Parsley For Garnish

1. Place potatoes in a large saucepan or pot.
2. Add enough water to cover the tops of the potatoes.
3. Add 1/2 to 1 teaspoon salt to the water.
4. Turn burner on high and bring water to boil.
5. Reduce heat to medium low or low.
6. Cover pot with a lid.
7. Cook potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes, or 2025 minutes for quartered potatoes.
8. Drain potatoes in a colander.
9. Mash potatoes with sour cream.
10. Add butter, salt and pepper, and set aside.
11. In a skillet on medium heat, cook ground beef, peppers, and onions until meat has browned and vegetables are tender.
12. Add corn, cream of mushroom soup, milk and garlic salt to skillet; mix until well combined.
13. Add meat mixture to a non-greased 3-quart baking dish (13 x 9 inches).
14. Top with mashed potatoes.
15. Bake uncovered at 350 degrees F for 30 minutes or until cooked through.
16. Sprinkle with chopped parsley.
17. Serve hot.

potatoes, sour cream, butter, salt, ground beef, sweet red pepper, vidalia onion, kernel corn, cream of mushroom soup, milk, garlic, parsley

Taken from tastykitchen.com/recipes/main-courses/easy-shepherde28099s-pie-3/ (may not work)