The Best Shepherd’s Pie

In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink, breaking it into crumbles. Drain to remove any excess fat or water released from the cooking process.

Next, stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce the heat to medium-low, then cover and cook for five minutes. Editor's Tip: If you don't enjoy corn or peas, feel free to adapt the recipe to suit your taste preferences. Suggestions are included below in the variations section.

In a small bowl or glass measuring cup, combine the cornstarch, bouillon and water until smooth and evenly mixed. Pour into the beef mixture, and stir to combine. Increase the heat to medium, and bring the filling to a boil. Cook, stirring occasionally, until thickened, about two minutes. Stir in the sour cream until heated through (do not boil). Editor's Tip: Take care not to let the filling mixture boil once the sour cream has been added. Using too high of heat on recipes containing dairy can cause the mixture to split or curdle.

Spread the creamy mashed potatoes over the top, then sprinkle with cheese. Editor's Tip: If making freshly prepared mashed potatoes, be sure to start preparing them alongside Step 1 of this recipe. Otherwise, you may also use leftover mashed potatoes or those packaged and prepared by your local grocer.

Cover the skillet, then continue to cook until the potatoes are heated through and the cheese is melted.