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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 71
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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

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 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.

Directions

  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 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.
    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.

Reviews for Skillet Shepherd's Pie

AVERAGE RATING
   (70)
RATING DISTRIBUTION
5 Star
 (56)
4 Star
 (10)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 24, 2016

"This was excellent! Had everything in my pantry except peas so I used green beans instead. Hubs said this is a keeper. Quick and easy!"

MY REVIEW
Reviewed Jan. 15, 2016

"This gets 5 stars because both of my picky eater daughters loved it..one meal and two kids liking it..wow, that rarely happens! Personally I needed to add some salt and pepper on my plate. Thank you for this great tween-friendly recipe!"

MY REVIEW
Reviewed Nov. 30, 2015

"I'm giving this five stars, tho I did have to make some substitutions based on what I had on hand. I used some leftover beef roast, about 2/3 bag of frozen mixed veg medley, almost a whole jar of turkey gravy with some generous splashes of Worcestershire sauce, some leftover mash, and some crunched up tater tots (to make up for my small amount of mash). I layered on some processed cheese, you know, the kind that comes in a 2# loaf, and just left it to bubble away. My husband declared it "some really good comfort food", which was perfect after the crummy, rainy day we had. So, please forgive me, reviewer purists out there. For everyone else, I'll just say this recipe is very forgiving. It's hard to go too wrong with a combo of beef, veggies and potatoes, especially when you only have to wash one pan. Oh, and I didn't add the sour cream, because I knew, with only the two of us, there would be leftovers and I didn't know how that would hold up."

MY REVIEW
Reviewed Nov. 29, 2015

"EXCELLENT!! My husband ate ALL the leftovers...so I'll be making this again and again!"

MY REVIEW
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."

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