Skillet Shepherd’s Pie
Total TimePrep/Total Time: 30 min.
- 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.
Test Kitchen Tips
Nutrition Facts1 serving: 448 calories, 20g fat (12g saturated fat), 80mg cholesterol, 781mg sodium, 45g carbohydrate (8g sugars, 7g fiber), 24g protein.
Jul 9, 2018
While this is a yummy recipe, its actually NOT a Sheppard's Pie. Sheppard's Pie is made with ground lamb. What you have made it a cross between a Cumberland pie (beef and breadcrumbs on top) and a Canadian Pâté chinois (beef
Jun 25, 2018
I made this last week and it was very good. The sour cream adds richness to the dish. I added salt and pepper to taste and used white cheddar cheese (I'm allergic to Annatto, the food dye used to color many yellow cheeses and other foods). My husband loved this dish, so I will be making it again.
Apr 13, 2018
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.
Apr 10, 2018
Love the recipe! I divide it in half a make two dinners. One now and one to freeze or give away.
Mar 30, 2018
Great family friendly recipe! Easy to make on a week night. Will definitely make this again.
Mar 13, 2018
This should not be called a Shepherds Pie ... a Shepherds Pie is made with Lamb ... hence the name SHEPHERD This is sacrilege & an insult to the Irish !!!
Mar 2, 2018
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.
Feb 23, 2018
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.
Feb 22, 2018
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!
Feb 22, 2018
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.
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