Skillet Shepherd's Pie Recipe

4.5 90 98
Skillet Shepherd's Pie Recipe
Skillet Shepherd's Pie Recipe photo by Taste of Home
Publisher Photo

Skillet Shepherd's Pie Recipe

Read Reviews
4.5 90 98
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.

Test Kitchen Tips
  • Ground lamb is another classic choice for shepherd's pie.
  • Tomato paste or jam can be a stellar substitute in recipes that call for a small amount of ketchup. The flavor may be a little more intense, but that can be a good thing.
  • For a colorful and healthy take on this recipe, try using mashed butternut squash or sweet potato in place of regular mashed potatoes.
  • Originally published as Skillet Shepherd's Pie in Quick Cooking November/December 2005, p48

    Nutritional Facts

    1 each: 448 calories, 20g fat (12g saturated fat), 80mg cholesterol, 781mg sodium, 45g carbohydrate (8g sugars, 7g fiber), 24g protein.

    • 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
    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.

    Test Kitchen Tips
  • Ground lamb is another classic choice for shepherd's pie.
  • Tomato paste or jam can be a stellar substitute in recipes that call for a small amount of ketchup. The flavor may be a little more intense, but that can be a good thing.
  • For a colorful and healthy take on this recipe, try using mashed butternut squash or sweet potato in place of regular mashed potatoes.
  • Originally published as Skillet Shepherd's Pie in Quick Cooking November/December 2005, p48

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forSkillet Shepherd's Pie

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    [email protected] User ID: 6993142 238112
    Reviewed Sep. 22, 2017

    "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!"

    MY REVIEW
    dschultz01 User ID: 1076910 268395
    Reviewed Jun. 25, 2017

    "This was pretty good. I just used mixed vegetables. This recipe is very similar to another one of our favorite Taste of Home recipes: Stovetop Goulash."

    MY REVIEW
    dublinlab User ID: 1682119 266167
    Reviewed May. 21, 2017

    "This is excellent. I added 1/2 a chicken bullion cube as well. I am eating the leftovers for lunch and reheated beautifully. I will make this again. Janet. VFE"

    MY REVIEW
    mums the word User ID: 1893487 263883
    Reviewed Mar. 25, 2017

    "Made exactly as written and it was good. I would add seasoning next time. The reheated leftovers were even better the next day. Will make again and think garlic mashed potatoes would be great. Thanks"

    MY REVIEW
    tcarver User ID: 5663692 263414
    Reviewed Mar. 13, 2017

    "This was a very easy recipe. It tasted great. I did leave out the peas. Other than that, I made ether same recipe."

    MY REVIEW
    lindiane User ID: 2598716 261115
    Reviewed Feb. 10, 2017

    "I've been making this since high school in the 1960's and always used hamburger meat. So the ingredient to use typically depends on which contry your from. In the US is typically beef.

    See from Wikipedia: In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.[7][8]
    The term "shepherd's pie" did not appear until 1854, and since then it is sometimes used synonymously with "cottage pie", regardless of whether the principal ingredient is beef or mutton. In the United Kingdom, the term "shepherd's pie" is typically used when the meat is lamb. ]"

    MY REVIEW
    Robby1 User ID: 1478802 257221
    Reviewed Nov. 24, 2016

    "I don't care what it's called, we call it darned good!! Very comforting dinner and easy to prepare!"

    MY REVIEW
    gina.kapfhamer User ID: 8717427 257069
    Reviewed Nov. 21, 2016

    "If I want comfort food and I want dinner - THIS is the perfect recipe! Very easy to make - all though, I'll admit, I left out the Worcestershire sauce and added in a few other spices instead. Butt hat's just personal preference."

    MY REVIEW
    coconutpatty User ID: 3240781 256638
    Reviewed Nov. 10, 2016

    "This is easy to make and has good flavor. I added 1/2 tsp. of salt, and 1/4 tsp. of black pepper to the meat and onion mixture based on what others had said. I didn't have any sour cream, and I used canned corn instead of frozen, and topped the potatoes with white cheddar. My husband gave it a thumbs up!"

    MY REVIEW
    VictoriaElaine User ID: 3422096 255587
    Reviewed Oct. 18, 2016

    "This Shepherd's pie has a wonderful taste to it. It comes together quickly. I substituted canned green beans & corn for the frozen because that is what I had on hand. Will definitely be making this again!"

    Loading Image