Skillet Shepherd’s Pie
This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 2 cup frozen corn, thawed
  • 2 cup frozen peas, thawed
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp minced garlic
  • 1 tbsp cornstarch
  • 1 tsp beef bouillon granules
  • ½ cup cold water
  • ½ cup sour cream
  • 3½ cup mashed potatoes (prepared with milk and butter)
  • ¾ cup shredded cheddar cheese
Instructions
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes.
  2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
  3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
Recipe Notes

Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.