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Skillet Shepherd's Pie

 Skillet Shepherd's Pie
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. Serve with fruit, it's a complete meal. —Tirzah Sandt, San Diego, California
6 ServingsPrep/Total Time: 30 min.


  • 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; 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

2 of 2

Skillet Shepherd's Pie (continued)

Directions (continued)

  • 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.