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Skillet Shepherd's Pie Recipe

Skillet Shepherd's Pie Recipe photo by Taste of Home

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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

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Skillet Shepherd's Pie Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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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 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
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 cook for 5 minutes.
Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Yield: 6 servings.

Nutritional 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.

Originally published as Skillet Shepherd's Pie in Quick Cooking November/December 2005, p48

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Reviews for Skillet Shepherd's Pie

Skillet Shepherd's Pie

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Reviewed on Mar. 24, 2012 by leiaruff

This is a go-to for my family. It's quick, easy, I usually have the ingredients on hand and my kids enjoy it.

Reviewed on Mar. 21, 2012 by intlanne

I liked how the whole dish was cooked on the stovetop rather than a mix of stovetop and oven; it was more convenient. I changed a few things: I used beef broth instead of water and bouillon, and I didn't have Worcestershire sauce so I replaced it with BBQ and hot sauce. Past Shepherd's Pie recipes have been extremely bland so I think the BBQ sauce and hot sauce actually made the recipe more enjoyable for us.

Reviewed on Feb. 25, 2012 by jordie89

Delicious! My husband loves this dish.

Reviewed on Feb. 14, 2012 by katlaydee3

This is really good and simple to make. I served it with a good crusty bread.

Reviewed on Dec. 09, 2011 by Tingzen

I love cooking this recipe, and my husband loves eating it! I much prefer this stovetop version to my old standby which called for putting it in the oven. The first time I made it was good, but it was missing a little something. I always added a bit of dried tarragon to my old recipe, and so I did with this one as well. Perfect!

Reviewed on Nov. 07, 2011 by Katielabonte

Very good recipe. Would make again.

Reviewed on Sep. 21, 2011 by cookbookmom

I do agree with another poster that I might cut the Worcestershire sauce down a bit.

Reviewed on May. 03, 2011 by carriey351

Wonderful recipe! Everyone I serve it to absolutely loves it!

Reviewed on Apr. 06, 2011 by dverzic

This was just okay. It's a little bland. I think if I make it again I'll add some tomato paste or something to flavor it up.

Reviewed on Mar. 10, 2011 by jchaberkorn

I've made this recipe so many times that I've lost track. The only thing I do different is I use vegetable or beef stock instead of the boullion and boiling water. This one is one of my favorite go-to's!

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