The Pioneer Woman Tasty Kitchen
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Easy Shepherd’s Pie

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Level: Easy

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Description

A one pot casserole of meat, mashed potatoes, sweet peppers and corn.

Ingredients

  • 2-½ 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
  • ½ cups Chopped Vidalia Onion
  • 1 can (15 Oz. Size) Whole Kernel Corn
  • 1 can (10 Oz. Size) Cream Of Mushroom Soup
  • ½ cups Whole Milk
  • 1 teaspoon Garlic Salt
  • 1 Tablespoon Chopped Parsley For Garnish

Preparation

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.

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