[CnD] SKILLET SHEPHERD'S PIE
sugarsyl71 at sbcglobal.net
Sat Feb 9 14:48:15 EST 2019
SKILLET SHEPHERD'S PIE
This is the best shepherd's pie I've ever tasted. It's very quick to make,
and I usually have most-if not all-of the ingredients already on hand.
-Tirzah Sandt, San Diego, California
Prep/Total Time: 30 min.
YIELD: 6 servings.
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.
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state I am, therewith to be content."
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