Easy Shepherd’s Pie

Place potatoes in a large saucepan or pot. Add enough water to cover the tops of the potatoes. Add ½ to 1 teaspoon salt to the water. Turn burner on high and bring water to boil. Reduce heat to medium low or low. Cover pot with a lid. Cook potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes, or 20–25 minutes for quartered potatoes.

Drain potatoes in a colander. Mash potatoes with sour cream. Add butter, salt and pepper, and set aside.

In a skillet on medium heat, cook ground beef, peppers, and onions until meat has browned and vegetables are tender. Add corn, cream of mushroom soup, milk and garlic salt to skillet; mix until well combined.

Add meat mixture to a non-greased 3-quart baking dish (13 x 9 inches). Top with mashed potatoes. Bake uncovered at 350ºF for 30 minutes or until cooked through.

Sprinkle with chopped parsley. Serve hot.