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Skillet Shepherd's Pie Recipe
Skillet Shepherd's Pie Recipe photo by Taste of Home

Skillet Shepherd's Pie Recipe

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4.5 67
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This is the best shepherd'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. —Tirzah Sandt, San Diego, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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 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

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.


  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; cover and cook for 5 minutes.
  2. 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).
  3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
    Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in freezer containers. 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.
    Yield: 6 servings.
Originally published as Skillet Shepherd's Pie in Quick Cooking November/December 2005, p48

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.

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Reviewed Nov. 25, 2015

"I made this the night before Thanksgiving Day I when I was plenty tired and had had enough dishes to wash during the day! I was so glad it could be served in the same skillet used to cook it in and not have to transfer to the oven like other Shepherd's Pies. I always use Yukon Gold potatoes to make mashed potatoes with--it really ratchets up the flavor. I do think, as another reviewer stated, that the meat/veggie mixture needed some salt added before the potatoes were spread on top."

Reviewed Nov. 24, 2015

"I haven't tried this but I'm giving it 5 stars for the idea alone, it sounds amazing. Thanks!!

I don't use bullion, but will use beef broth in place of water . Can't wait till the leftover turkey is all gone to try this!!"

Reviewed Nov. 13, 2015

"excellent and easy"

Reviewed Nov. 7, 2015

"Good base recipe. Next time I will add seasoning. Needed salt, pepper, thyme and bay leaf. The sour cream made it very creamy. Next time I will stick with just the beef broth and put some sour cream in the potato. I did add celery and carrots."

Reviewed Oct. 29, 2015

"This is an exceptional Shepherd's Pie. The sour cream just adds a special richness and flavor almost like a Stroganoff. Never would I have ever thought to add sour cream to Shepherd's Pie filling. I add fresh thyme leaves to taste and as usual swap out the Worcestershire for steak sauce, no anchovies for me. As far as the veggies go I always use whatever I feel like, even Brussels sprouts once. I add a couple of bay leaves and fresh ground black pepper to my potato water when boiling and then when I mash them I add a packet of onion soup mix, butter and heavy cream are a must."

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