Stove Top Skillet Shepherds Pie Recipes

SKILLET SHEPHERD'S PIE

Steps:

• 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 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. 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.

STOVE TOP SKILLET SHEPHERD'S PIE

Steps:

• Prepare stuffing as directed on package, reducing water to 1-1/2 cups.
• Brown meat with onions in large skillet on medium heat; drain. Stir in vegetables and gravy. Bring to boil, stirring frequently.
• Spoon stuffing around edge of skillet. Sprinkle cheese over stuffing; cover. Simmer on medium-low heat 10 min.

SCARY SKILLET SHEPHERD'S PIE RECIPE

Steps:

• Cook vegetables as directed on package.
• Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer 5 min. or until heated through, stirring occasionally. Remove from heat.
• Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until blended. Gradually whisk in remaining milk, then water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until blended. Spoon into resealable plastic bag; cut small piece off one bottom corner of bag.
• Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture in skillet. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.

SKILLET SHEPHERD'S PIE

Steps:

• Brown meat in large skillet; drain. Return meat to skillet. Stir in gravy and mixed vegetables.
• Bring to boil, stirring frequently; simmer on medium-low heat 8 to 10 min. or until heated through, stirring occasionally.
• Spoon potatoes over meat mixture. Sprinkle with cheese; cover. Cook 3 min. or until melted.

SKILLET SHEPHERD'S PIE

Steps:

• Move oven rack to the upper-middle position and heat the broiler.
• Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high.
• Cook ground meat and onion in a large oven safe skillet until it is cooked, about 5 minutes. Drain fat off.
• Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened.
• Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper.
• Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter.
• Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips.
• Remove from oven and serve.

SHEPHERD'S PIE SKILLET SCRAMBLE

Steps:

• Dice potatoes into bite size pieces. Rinse in water and pat dry. Dice Onion into bite size pieces and dice pepper (I prefer red for visual effect) into small 1/4 inch pieces.
• In a large skillet, cast iron pan, or electric skillet, begin browning your ground beef add Worcestershire sauce, brown sugar, salt, pepper, & minced garlic. When meat is fully browned, remove beef and set aside while leaving fat in pan. (As best you can).
• Over Med-low heat, add potatoes to pan and stir to coat in pan drippings. Add oil (or bacon fat) if pan is too dry. Add Granulated Garlic, Onion Powder, White Pepper, Garlic Salt, Chili Powder, Oregano, & Celery Salt to potatoes and toss again.
• Cook over med-low heat uncovered and untouched for 5min, then cover for 5min.
• Add onions and peppers and stir. Cook for 5min uncovered, then 5 more minutes covered. Repeat 5min uncovered/5min covered.
• Return beef to skillet and add cooked corn. Stir and warm through covered for 5-10.
• Serve and enjoy an easy weeknight meal.