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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the best shepard's pie I've ever tasted. It's very quick to make, and I usually have mostif not allof the ingredients already on hand. Serve with fruit, it's a complete meal.Tirzah Sandt, San Diego, California 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 |
Directions:
1. 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; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Yield: 6 servings.
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