Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Leftover Mashed POtatoes, Libby, mashed potatoes, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Shepards Pie, slow cooker, Thanksgiving Leftovers, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This recipe has received so many rave reviews over at Taste of Home! I’m actually not surprised by that at all, since this is definitely comfort food at its best. I can’t even imagine a situation where I wouldn’t want to have this for dinner!
Let’s take a look at what kind of feedback this recipe has received:
After 3 helpings of this dish, my husband said I could add this dish to our weekly dinner rotation. I added chopped carrots instead of the corn along with a teaspoon as thyme and it was delicious. Definitely a keeper!
This gets 5 stars because both of my picky eater daughters loved it..one meal and two kids liking it..wow, that rarely happens! Personally I needed to add some salt and pepper on my plate. Thank you for this great tween-friendly recipe!
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
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.
Mix together the cornstarch, bouillon and water until well combined; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through.
Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until 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.
USE RED NEXT PAGE LINK BELOW.
Quick tip: A lot of traditional Shepard’s Pies, also comes with tomatoes. The best way to add these to the recipe, is the buy a can of whole peeled tomatoes, and squash them before putting them in with the corn and peas.
Thanks to Taste of Home for this quick and easy make recipe that requires little prep.