Best Shepherd's Pie

By calypan

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 (or leftover shredded roast beef)
• 1/2 cup chopped onion
• 1 medium sweet red pepper, chopped
• Sliced mushrooms (optional)
• 1/2 teaspoon garlic salt
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (or jar of Heinz Mushroom Gravy)
• 1 T. Worcestershire
• 1 T. Soy Sauce
• 1/2 cup frozen peas & carrots (thawed), 1/2 cup frozen corn (thawed)
• 1/2 cup milk
• 1 cup Cheddar cheese, shredded

Preparation

Step 1

•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 & mushrooms until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup (or gravy), vegetables, seasonings and milk.
• Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; sprinkle with cheese.
• 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.

***Can use refrigerated ready mashed potatoes, frozen mashed potatoes or instant mashed potatoes -- all cooked according to pkg directions, instead of preparing your own.