"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Skillet Shepherds Pie Recipe

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This recipe for Skillet Shepherds Pie, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ketterhagen
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb extra lean ground beef
2 t oil
1 large onion chopped
2 T ketchup
1 T Worcestershire sauce
2 t bottled minced garlic
1 c frozen green peas
1 beef bouillon cube
1/2 c water
1 T cornstarch
1 (20 oz) package refrigerated mash potatoes: Simply Potatoes
1 T butter
1/2 c reduced fat sour cream
3/4 c (3 oz) already shredded sharp cheddar cheese

Directions:
Directions:
Brown meat in 12 inch cast iron skillet( or other heat proof skillet). Add onions as you chop. Cook, turning meat to break it up, until meat is brown and onion is tender. While meat is browning, add ketchup, Worcestershire and garlic. Stir in peas. Reduce heat to med- low and let simmer.
Meanwhile, combine bouillon cube and water in measuring cup. Microwave 1 minute to dissolve the cube. Stir in the cornstarch briskly until blended. Pour cornstarch mixture skillet and stir well. Continue to simmer, stirring occasionally. Meanwhile, microwave potatoes according to package, adding the butter.While potatoes warm, add sour cream to the thickened beef mixture. Spoon potatoes over the beef mixture, spreading within 1 inch of skillet sides. Sprinkle with cheese, and broil until cheese is melted and bubbly, 2 min.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I like to use frozen peas and carrots blend. I also use 1 pouch of the Betty Crocker
"instant" potatoes prepared rather than the refrigerated. From Desperation Dinners

 

 

 

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