Shepherd's Pie

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
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef with onion and red pepper until meat is brown and vegetables are tender; drain. Stir garlic salt into meat mixture. Add soup, corn and milk; mix well.

Spread meat mixture into a 13-in. x 9-in. x 2-in. baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Makes 8-10 servings.