Skillet Shepard's Pie

Makes 4 servings

Wendy English

Another quick and easy family favorite. This one came from a book called Desperation Dinners, lots of great recipes!

ingredients

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1. Turn on broiler in oven.
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2. If beef is frozen, run under hot water to remove packaging. Place on a microwave safe plate and microwave on high 3 minutes to begin defrosting.
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3. Meanwhile heat oil in an ovenproof skillet, peel and chop onion and add to skillet.
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4. Add defrosted beef, and raise heat to high, breaking up meat and cooking until it is crumbled and browned and onion is tender, about 5 minutes. Stir in Ketchup and Worcestershire and garlic.
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5. When the meat is browned stir in the beans. Reduce heat to medium low and simmer.
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6. Meanwhile, combine the bouillon cube and water in a one cup glass measuring cup. Microwave on high 1 minute uncovered, stirring to dissolve the cube. Stir in the cornstarch and stir until well incorporated. Pour cornstarch mixture into skillet ans stir well. Continue to simmer, stirring occasionally.
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7. Meanwhile, microwave the potatoes according to the packages directions, adding the butter.
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8. While the potatoes warm stir the sour cream into the beef mixture. Spoon potatoes over beef mixture to within 1“ of the sides of pan. Sprinkle cheese over potatoes to within 1” of sides of skillet. Place under broiler and broil until cheese is bubbly, 2 minutes. Serve at once.
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**If you don’t have an ovenproof skillet transfer meat to 9" square casserole dish just prior to broiling.