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. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 Please Remember me at: https://www.gofundme.com/sugars-transplant-journey Hugs, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
