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Skillet Shepard's Pie


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  • 1 lb. ground beef
  • 1 cup chopped onion
  • 2 cups frozen corn, thawed
  • 2 cups frozen peas, thawed
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp minced garlic
  • 1 tsp beef bouillon granules
  • 1/2 cup boiling water
  • 1 tbsp cornstarch
  • 1/2 cup sour cream
  • 3-1/2 cups mashed potatoes (prepared with milk and butter)
  • 3/4 cup shredded cheddar cheese


Servings 6


Step 1

In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes.

Meanwhile, in a small bowl, dissolve bouillon in boiling water. Combine cornstarch and sour cream until smooth; stir into beef mixture. Add bouillon. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and the cheese is melted.


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