Shepherd's Pie

Campbell's Shepherd's Pie Recipe

It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen.  Cream of mushroom soup and instant mashed potatoes make it quick and easy!

At a glance

Prep

20 min.

Total

35 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 15 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
2 1/2 cups reduced fat (2%) milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

  • 3

    Stir the soup, ketchup, black pepper and peas and carrots in the skillet.  Spoon the beef mixture into a 9-inch pie plate.

  • 4

    Heat milk and butter in 2-quart saucepan over medium-high heat to a boil.  Remove the saucepan from the heat.  Stir in the potatoes.  The potatoes will be stiff.  Spoon the potatoes over the beef mixture.

  • 5

    Bake for 15 minutes or until the potatoes are lightly browned.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

650 670

totalfat

36g 38g

saturatedfat

17g 17g

cholesterol

145mg 145mg

sodium

800mg 870mg

totalcarbohydrate

41g 42g

dietaryfiber

3g 4g

protein

40g 40g

vitamina

45%DV 45%DV

vitaminc

45%DV 50%DV

calcium

25%DV 25%DV

iron

20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top!  Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon.  Reduce the milk to 2 cups.  Substitute frozen corn for the peas and carrots.  Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2.  Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3.  Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4.  Spoon the potatoes over the beef mixture.  Sprinkle with an additional 1/4 cup shredded Cheddar cheese.  Bake for 20 minutes or until the potatoes are lightly browned.  Sprinkle with  3 green onions, sliced.
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