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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
This recipe is:
Quick
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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Reviewed on Apr. 04, 2012 by erinmarie78
I can't quite put my finger on why this wasn't my favorite, but I think I would skip the worcestershire sauce and ketchup and just make a beef broth type gravy to mix in - and also I would probably omit the peas, or put in fewer and add in some carrots. It wasn't bad, but not something I would make again, unless I adjusted it more to my tastes.
Reviewed on Apr. 03, 2012 by bellaambru
I've had different kinds of shephards pie this one was so easy to make and was very tasty had great flavor, the only thing I would change is instead of hamburger meat use corn beef and no onions, this was a great recipe though and will keep it on the list to make again!
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!
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© Reiman Media Group, LLC., 2012