Skillet Shepherd’S Pie

• 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

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 to medium-low; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; 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.
4. 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.

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

Taken from www.tasteofhome.com/recipes/skillet-shepherd-s-pie/ (may not work)