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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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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
   (59)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (4)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 22, 2015

"I just made this. As a matter of fact, I have my empty bowl sitting in front of me. Still more on the stove. Well, anyway, I made the mashed potatoes from instant. I could have easily doubled the amount called for in the recipe. Probably not if you use real potatoes. I used canned veggies to skip the thawing. Any way you make this dish it will turn out great! Gotta go, seconds are calling my name..."

MY REVIEW
Reviewed Feb. 16, 2015

"Nothing fancy, but fine for a simple meal."

MY REVIEW
Reviewed Feb. 9, 2015

"Pretty good, but make sure to use a 12" skillet. I also recommend changing the last step. I used a cast iron skillet, & after adding the cheese, I put it under the broiler for a couple of minutes."

MY REVIEW
Reviewed Feb. 5, 2015

"This was quick and easy. I also didn't realize the vegi's had to be thawed and threw them in frozen, still came out great. Everyone loved it! I will definitely be making this again!"

MY REVIEW
Reviewed Jan. 25, 2015

"OMG !!! I have tried various recipes, for Shepherd's Pie.... It never came out to be very tasteful .... This recipe is by far the best. This is the way I will forever make it now. I changed it up just a little bit.....used canned corn instead, no peas ...because I don't like them."

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