Great Scott! Community Market | Skillet Shepherd’s Pie
73
post-template-default,single,single-post,postid-73,single-format-standard,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,qode-theme-ver-16.9,qode-theme-bridge,wpb-js-composer js-comp-ver-5.5.5,vc_responsive

Skillet Shepherd’s Pie

Ingredients

  • 1-pound ground beef
  • 1 cup chopped onion
  • 2 cups frozen corn thawed
  • 2 cups frozen peas thawed
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon beef bouillon granule
  • ½ cup cold water
  • ½ cup sour cream
  • 3-1/2 cups mashed potatoes (prepared with milk and butter)
  • ¾ cup shredded cheddar cheese

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 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.
Tags:
,