Print Options

Back to Skillet Shepherd's Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Skillet Shepherd's Pie

This is the best shepard's pie I've ever tasted. It's very quick to make, and I usually have most—if not all—of the ingredients already on hand. Serve with fruit, it's a complete meal.—Tirzah Sandt, San Diego, California

6 ServingsPrep/Total Time: 30 min.

Ingredients

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 tablespoon cornstarch
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Directions

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; cover and simmer for 5
minutes.
Meanwhile, in a small bowl, dissolve bouillon in boiling water.
Combine cornstarch and sour cream until smooth; stir into beef
mixture until blended. Add bouillon mixture. Bring to a boil. Reduce
heat, cook and stir until thickened.
Spread mashed potatoes over the top; sprinkle with cheese. Cover and

2 of 2

Skillet Shepherd's Pie (continued)

Directions (continued)

cook until potatoes are heated through and cheese is melted. Yield:
6 servings.

Nutrition Facts: 1 serving (1 each) equals 448 calories, 20 g fat (12 g saturated fat), 80 mg cholesterol, 781 mg sodium, 45 g carbohydrate, 7 g fiber, 24 g protein.