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

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4.5 78 84
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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 each: 448 calories, 20g fat (12g saturated fat), 80mg cholesterol, 781mg sodium, 45g carbohydrate (8g sugars, 7g fiber), 24g 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 to medium-low; cover and cook for 5 minutes.
  2. 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).
  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

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mom2lauren 254272
Reviewed Sep. 18, 2016

"Was a real hit with my family. I used carrots and beans from our garden in place of corn & peas and baked in the oven because my skillet wasn't big enough. I'm a volunteer Field Editor and enjoy testing out recipes. We loved the flavours in this dish!"

MY REVIEW 253771
Reviewed Sep. 6, 2016

"Jim and Dee likes. Better then other recipes that were tried"

sstetzel 253751
Reviewed Sep. 6, 2016

"Hi Temyli,

The freezing instructions are at the bottom of the recipe directions above."

temyli 253746
Reviewed Sep. 6, 2016

"Is this freezable? Planning on a fishing trip and don't want to be tied to the kitchen. To many fish to catch and if I could freeze would I need a tin touch-away pan?"

muffee93 245762
Reviewed Mar. 21, 2016

"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!"

cindysunflower 244947
Reviewed Mar. 5, 2016

"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."

PrplMonky5 244315
Reviewed Feb. 22, 2016

"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."

Jensmith2 242486
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!"

janetlutter 241789
Reviewed Jan. 15, 2016

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

engprof 238510
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."

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