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