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Quick & Easy

The Best Shepherds Pie

There’s a reason why shepherd’s pie is a consistent family crowd-pleaser. With a thick and hearty filling of ground meat, an array of nutritious vegetables and a cloud-like topping of mashed potatoes and melted cheese, what’s not to love? And here’s another thing to love. In this recipe, the entire dish is cooked in a skillet, saving you from both tedious dish cleanup and bake time.

Ingredients :

    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

Direction :

    In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; 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 until thickened, 2 minutes. 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.