Shepard's pie has been a family favorite for as long as I can remember. It bakes in just 30 minutes and is packed with veggies like carrots, zucchini, onion and green pepper. —Julie Merriman, Seattle, Washington
Ingredient:
2-1/2 pounds Yukon Gold potatoes, peeled and quartered
1 cup sour cream
1/2 cup butter
1/2 cup heavy whipping cream or half-and-half cream
1 cup shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
FILLING:
2 pounds ground beef
1 can (10-1/2 ounces) condensed beef consomme, undiluted