2-1/2 pounds potatoes, peeled and cooked
1 to 1-1/2 cups sour cream (8 to 12 ounces)
Salt and pepper to taste
2 pounds M4-D Ranch grass-finished ground beef
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 can whole kernel corn, drained
1 can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 Tablespoons butter, melted
Minced fresh parsley or shredded cheese

Mash cooked potatoes with sour cream. Add salt and pepper to taste; set aside. In a skillet cook beef, red pepper and onion until meat is browned and vegetables are tender. Drain. Add corn, soup, milk and garlic powder; mix well. Spread meat mixture in an ungreased 3 quart baking dish. Top with mashed potatoes; drizzle with butter. Bake uncovered at 350 degrees for 30 to 35 minutes or until heated through. Sprinkle with parsley or shredded cheese.

Serves 8-10