Skillet Shepherdís Pie
This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have mostóif not allóof the ingredients already on hand.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 375
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 375
1 pound ground beef
1 cup onions, chopped
2 cups frozen corn, thawed
2 cups frozen green peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons garlic, minced
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup water, cold
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup Cheddar cheese, shredded
Directions:
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 until thickened, 2 minutes. 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.
Source: tasteofhome.com
2) Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. 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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
