Skillet Shepherd'S Pie

• 1 lb ground beef
• 1 cup chopped onion
• 1/2 - 1 cup frozen corn, thawed
• 1/2 - 1 cup frozen peas, thawed
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon beef bouillon granules
• 1/2 cup boiling water
• 1 tablespoon cornstarch
• 1/2 cup sour cream
• 3 1/2 cups mashed potatoes, prepared
• 3/4 cup shredded cheddar cheese

1. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink: drain.
2. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes.
3. Meanwhile, dissolve bouillon in boiling water. Combine corn starch and sour cream until smooth: stir into beef mixture. Add bouillon. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated and cheese is melted.

ground beef, onion, frozen corn, frozen peas, ketchup, worcestershire sauce, garlic, beef bouillon granules, boiling water, cornstarch, sour cream, mashed potatoes, cheddar cheese

Taken from www.food.com/recipe/skillet-shepherds-pie-475246 (may not work)