- 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!"
"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."
"EXCELLENT!! My husband ate ALL the leftovers...so I'll be making this again and again!"
"I made this the night before Thanksgiving Day I when I was plenty tired and had had enough dishes to wash during the day! I was so glad it could be served in the same skillet used to cook it in and not have to transfer to the oven like other Shepherd's Pies. I always use Yukon Gold potatoes to make mashed potatoes with--it really ratchets up the flavor. I do think, as another reviewer stated, that the meat/veggie mixture needed some salt added before the potatoes were spread on top."
"I haven't tried this but I'm giving it 5 stars for the idea alone, it sounds amazing. Thanks!!I don't use bullion, but will use beef broth in place of water . Can't wait till the leftover turkey is all gone to try this!!"
"excellent and easy"