Skillet Shepherd's Pie

A good friend posted a picture and recipe of this dish on Facebook. I like shepherd's pie a lot, but don't make it often because the wife's family would rather have steamed rice than mashed potatoes.

And you know it isn't shepherd's pie without the mashed. I made a few changes when I cooked:  Canned corn instead of frozen, because we had a lot of Costco cans; and a shredded Mexican mix of five cheeses in place of just cheddar, because that's what we had in the fridge.

Also, you'll notice I arranged a few asparagus tips on top.

Ingredients

• GROUND BEEF, 1 pound
• ONION, 1 cup
• FROZEN CORN, 1 cup, thawed
• FROZEN PEAS, 1 cup, thawed
• KETCHUP, 2 tablespoons
• WORCESTERSHIRE SAUCE, 1 tablespoon
• GARLIC, minced, 2 teaspoons
• CORNSTARCH, 1 tablespoon
• BEEF STOCK 1/2 cup
• SOUR CREAM, 1/2 cup
• MASHED POTATOES, 3-1/2 cups
• CHEDDAR CHEESE, shredded, 3/4 cup

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic.
3. Reduce heat; cover and cook for 5 minutes.
4. Combine the cornstarch and beef stock until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Stir in sour cream and heat through (do not boil).
6. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.