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

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed 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 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
2 1/2 cups 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

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup

calories

524 548

totalfat

28g 30g

saturatedfat

14g 14g

cholesterol

112mg 113mg

sodium

610mg 850mg

totalcarbohydrate

40g 40g

dietaryfiber

4g 4g

protein

30g 30g

vitamina

80%DV 80%DV

vitaminc

39%DV 39%DV

calcium

24%DV 23%DV

iron

17%DV 17%DV

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

Easy Substitutions

  • 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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