To go from starting dinner to having shepherd’s pie on the table in just 30 minutes must seem like an impossibility! And yet, Quick Shepherd’s Pie exists! It’s here, it’s steaming, bubbling, joyfully hot, and it’s so fast! The beef filling is as juicy and flavorful as ever, the mashed potato topping is fluffy and golden-brown on top, with a layer of melty cheese to really sell that home comfort feeling. Quick Shepherd’s Pie has dinner at the ready with that true homecooked love all baked in!
Ingredients
- 1 pound ground beef
- 1 cup onion, chopped
- salt, to taste
- pepper, to taste
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic, minced
- 1 tablespoon cornstarch
- 1 teaspoon beef bouillon granules
- 1/2 cup cold water
- 1/2 cup sour cream
- 3 1/2 cups mashed potatoes, cooked
- 3/4 cup cheddar cheese, shredded
Directions
Step 1 –In a large skillet over medium heat, add the beef, the onion, the salt, and the pepper, and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 2 –Stir the corn, the peas, the ketchup, the Worcestershire sauce, and the garlic into the meat mixture.
Step 3 –Reduce the heat to medium-low, cover, and cook the meat mixture for 5 minutes.
Step 4 –In a bowl, mix the cornstarch, the beef bouillon, and the water until it is well blended.
Step 5 –Stir the cornstarch mixture into the beef mixture and bring to a boil over medium heat.
Step 6 –Cook the meat mixture, while stirring, until it is thickened, about 2 minutes.
Step 7 –Stir the sour cream into the meat mixture and cook until it is heated through. Do not allow the mixture to boil.
Step 8 –Spread the mashed potatoes over the top of the meat mixture and sprinkle with the cheese.
Step 9 –Cover the skillet and cook until the potatoes are heated through and the cheese has melted.
Step 10 –Serve.
