Shepherd's  Pie






2 pounds ground beef

1/2 cup chopped onion  

1 medium sweet red pepper, chopped

1 teaspoon garlic salt

2 1/2 pounds potatoes, peeled and cooked  

1 to 1 1/2 cups (8 to 12 ounces) sour cream

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

salt and pepper to taste 

chopped fresh parsley (optional)   






Preheat oven to 350 degrees.  


In a large bowl, mash potatoes with sour cream.

 Add salt and pepper; set aside.


In a large skillet, cook beef with onion and red pepper until meat

is no longer pink and vegetables are tender; drain.

Stir in garlic salt, soup, corn and milk.


Spread meat mixture into a 13 inch x 9 inch baking dish.

Top with mashed potatoes; drizzle with butter.


Bake, uncovered, for 30 to 35 minutes or until heated through.


For additional browning, place under broiler for a few minutes.


Sprinkle with parsley if desired.



Yields - 8 servings






Irish  Herbed  Potatoes







2 1/2 pounds potatoes, peeled and cut into wedges 

1/2 cup butter, melted

1 tablespoon lemon juice

1/4 cup minced fresh parsley

3 tablespoons minced chives 

3 tablespoons snipped fresh dill or 3 teaspoons dill weed 

1/8 teaspoon salt

1/8 teaspoon pepper  






Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and simmer for 15 to 20 minutes or until tender; drain.

Transfer to a large serving bowl.


In a small bowl, combine the remaining ingredients

and pour over potatoes and toss to coat.



Yields - 8 servings






Green  Beans  with  Parsley  Sauce







2 pounds fresh green beans, trimmed  

2 tablespoons butter

2 tablespoons all-purpose flour 

1 teaspoon salt

1/8 teaspoon pepper  

1 1/2 cups chicken broth     

2 egg yolks 

1/2 cup milk

1 cup minced fresh parsley  






Place beans in a large saucepan and cover with water; bring to a boil.

Cook, uncovered, for 8 to 10 minutes or until crisp tender.


Meanwhile, in a large skillet, melt butter over medium heat.

Stir in the flour, salt and pepper until smooth.

Gradually whisk in broth.

Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.

Remove from the heat.


In a small bowl, combine egg yolks and milk.

Stir a small amount of hot broth mixture into egg mixture.

Return all to the pan, stirring constantly.

Bring to a gentle boil; cook and stir for 2 minutes or until thickened.

Stir in parsley.


Drain beans; top with sauce.



Yields - 8 servings







 Salem's Den  Salem 2004 and Beyond  

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