Stove Top Skillet Shepherds Pie Food

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.

CHEESY SKILLET SHEPHERD'S PIE

Steps:

• Brown meat with onions in large skillet on medium heat; drain. Return to skillet.
• Add gravy, ketchup and mixed vegetables; stir. Simmer 5 min. or until heated through, stirring occasionally. Meanwhile, cut VELVEETA into 4 slices, then cut each slice in half.
• Spoon potatoes over meat mixture. Arrange VELVEETA pieces in spoke-fashion over potatoes; cover. Cook on low heat 3 min. or until VELVEETA is melted.