Shepherd’s Pie with Garlic Mashed Potatoes

Put potatoes and garlic cloves into a large pot, cover potatoes with water and add the salt. Bring to a boil and boil for 20 minutes or until tender.

Meanwhile, in a large skillet over medium heat brown ground beef with onion and carrots until beef is no longer pink. Drain grease. Add green beans, gravy and cream of mushroom soup. Mix well. Transfer to a 3 quart casserole dish.

Preheat oven to 350 F.

Drain the potatoes. Add butter, milk and sour cream. Mash with a hand masher (I like them chunky) or use an electric mixer. Layer the mashed potatoes over the meat and veggie mixture. Sprinkle with the parsley and paprika.

Cover dish with a sheet of foil and bake at 350 F for 40 minutes. Uncover and cook an additional 15 minutes.