Skillet Shepherd's Pie

By ksgroves

Ingredients

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

Preparation

Step 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; over 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 until blended. Add bouillon mixture. Bring to a boil. Reduce heat, cook and stir until thickened.

Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.