- 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 forSkillet Shepherd's Pie
"Excellent recipe. It is versatile and I made a few tweaks for our family's taste, but everyone enjoyed it and will be making it again."
"Love the recipe! I divide it in half a make two dinners. One now and one to freeze or give away."
"Great family friendly recipe! easy to make on a week night. Will definitely make this again."
"Where do I start..... Way to sweet, the corn & sweet peas DO NOT make good lovers. This isn't any 30 minute meal by a VERY long shot. Maybe a few peas and carrots. I used tomato paste instead of ketchup. I can only imagine how sweet it would've been with the ketchup. I used beef broth( I never like the granules or cubes). The after taste makes me want to hurl right now. I hate throwing food in the garbage but another meal of this wasn't going to happen. I even added some fresh ground pepper to cut the sweetness. Thank the heavens for pepper. I looked forward to eating this recipe and I am very bummed about throwing $$$$ down the drain. Fellow culinary participants...Stay away from this recipe. Very sad right now. If I could give no stars I would."
"Everyone loved this dish. I made it super easy by using frozen chopped onions and instant potatoes. But after reading some of the comments, I can see it's a very vestal recipe."
"The original recipe is from Britain! This is a nice recipe, but to be technically correct, this is Cottage pie. Traditional Shepherd's pie is made with ground lamb, not beef. I regularly make Cottage pie and use ketchup and barbecue sauce to taste. and add green peas and/or carrots. I have also added red wine to make it very special. I also mix ground beef with ground turkey to accommodate a family member's diet. My late husband and I made 40 pounds of this for a church youth retreat. The kids ate it all and the chaperones had to go to McDonald's!"
"This is a good base to start from. I use broth in place of water in any meat based recipe - have used beef or mushroom in similar recipes. I don't like adding flavouring cubes, granules or liquids if they contain MSG and other chemicals I check for - I'd rather get flavour from natural sources so my allergies don't act up, plus it's healthier. I have used corn and peas, also mixed frozen veggies and peas and carrots - whatever I have on hand - or am in the mood for. I have been known to make the meat and veggie mixture - in multiples of the amount in this recipe - in a Dutch oven so I can freeze some for later use. Have also added mushrooms, fresh (preferably) or canned. I always grind a generous amount of pepper into the base - always taking samples for tasting before calling it complete - the same with salt - which I go easy on. The sour cream is a nice twist and I have also used cream cheese in the base. Sooooo many possibilities! Thanks for sharing."
"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. Update--9/21/2017: I am scheduled for foot surgery soon and cannot stand for long periods of time SO I made this even quicker. For the sauce, I used Campbell's Beefy Mushroom soup with some sour cream added and for the potatoes, I made very thick instant ones with some of the sour cream added. I received no complaints from 3 men--they loved it!"