- 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
- 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 to medium-low; cover and cook for 5 minutes.
- Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; 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.
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.
Reviews for Skillet Shepherd's Pie
"My family loved this recipe! I added carrots rather than the peas. I also added Tony Chachere's seasoning to the hamburger mixture and paprika sprinkled on the mashed potatoes. Excellent!"
"This is very different from the traditional Shepherd's Pie recipe that I usually make and we enjoy so I wasn't sure about this recipe that has so many vegetables, sour cream, ketchup, etc. . I decided to give it a try based on the many positive comments and I am glad I did. I followed the recipe pretty closely, but added a bit more seasoning as others suggested and broiled it the last couple minutes. Delicious! I will definitely make this again."
"I did a few things differently. First, I didn't put all of the veggies in because it looked like way too much. I also didn't put in as much onion and instead added some chopped celery. Because others stated it was a bit lacking in flavor, I added some parsley, basil, and steak rub seasoning. I also used store-bought mashed potatoes.At the end I stuck it all in a dish, and put it in the oven at 350deg for about 15 minutes. Next time I will also broil it for a couple minutes too, like others suggested.One thing I did notice was a distinct sweetness to it. I think it was a combination of the ketchup and the large amount of corn. Next time I will cut down on the corn and add in a different veggie (maybe broccoli). While the sour cream made the "sauce" taste good, I didn't really get a strong sour cream flavor (info for those who are on the fence about adding in the sour cream).Overall, a good dish, and pretty quick when using leftover or store-bough mashed potatoes. We will make this again with a few changes."
"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!"
"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!"