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

Skillet Shepherd's Pie Recipe

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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. Serve with fruit, it's a complete meal. —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. 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
   (47)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 22, 2014

I read the reviews and had to try it myself! Easy and super delicious! Only used 1/2 c. peas and 1/2 c. corn. As a matter of fact, my son and daughter-in-law insisted on taking home the leftovers! Will definitely make again!

MY REVIEW
Reviewed Sep. 15, 2014

This was VERY good! My husband loved it. Used two cans of mixed veggies that I had on hand and added extra beef broth to make a bit more sauce. Absolutely outstanding. This will be my go-to meal for families that need a meal from church. Other reviews have said it freezes well, so I'm hoping to make up several and have them on hand! Thank you.

MY REVIEW
Reviewed Sep. 15, 2014

Excellent fall comfort food. Because I was in a hurry I used store bought mashed potatoes. I definitely will make this again.

MY REVIEW
Reviewed Sep. 14, 2014

I made this recipe exactly as written and it was delicious. Very simple too. I served with warm French bread and a salad. Yummy dinner.

MY REVIEW
Reviewed Sep. 12, 2014

If you add an egg to the potatoes, they wil get crispy golden brown on the top. French fries onion rings during the last 5 minutes. YUMMY.

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