Double Potato Shepherd’s Pie
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Two potatoes are better than one, especially in our recipe for Double Potato Shepherd's Pie. This easy recipe is made extra delicious with our sweet potato soup as both the sauce for the beef and veggies and stirred in to the mashed potato topping for even more flavor. This better-for-you 30 minute recipe not only tastes great, but is an excellent source of protein and fiber.
serves
4
people
Ingredients
cost per recipe: $11.73
The price is determined by the national average.
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1
pound 93% lean ground beef
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1
medium onion, chopped (about 1/2 cup)
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1/2
teaspoon Italian seasoning
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1
can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
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10
ounces frozen mixed vegetables (carrots, green beans, corn, peas) (about 1 3/4 cups), thawed
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2
cups prepared instant mashed potatoes
How to Make It
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper, if desired. Cook the beef, onion and Italian seasoning in a 12-inch nonstick skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Reserve 1/4 cup soup. Stir the remaining soup and the mixed vegetables in the skillet. Spoon the beef mixture into a deep 9-inch pie plate. Stir the reserved 1/4 cup soup into the mashed potatoes. Spoon the potato mixture over the beef mixture. Bake for 20 minutes or until hot and the potato mixture is lightly browned.
Step 1
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper, if desired. Cook the beef, onion and Italian seasoning in a 12-inch nonstick skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Reserve 1/4 cup soup. Stir the remaining soup and the mixed vegetables in the skillet. Spoon the beef mixture into a deep 9-inch pie plate.
Step 2
Stir the reserved 1/4 cup soup into the mashed potatoes. Spoon the potato mixture over the beef mixture.
Step 3
Bake for 20 minutes or until hot and the potato mixture is lightly browned.
Recipe Tips
- Time-Saving Tip: You can use store-bought refrigerated mashed potatoes or leftover mashed potatoes in this recipe.
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Made with
Campbell's® Sweet Potato Cooking Soup
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calories
414
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calories-fat
119
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choline-dv
0%DV
-
chloride-dv
0%DV
-
molybdenum-dv
0%DV
-
chromium-dv
0%DV
-
manganese-dv
10%DV
-
copper-dv
19%DV
-
selenium-dv
49%DV
-
zinc-dv
64%DV
-
magnesium-dv
18%DV
-
iodine-dv
0%DV
-
phosphorus-dv
30%DV
-
pantothenic-acid-dv
19%DV
-
biotin-dv
0%DV
-
vitamin-b12-dv
117%DV
-
folate-dv
10%DV
-
vitamin-b6-dv
34%DV
-
niacin-dv
54%DV
-
riboflavin-dv
21%DV
-
thiamin-dv
11%DV
-
vitamin-k-dv
7%DV
-
vitamin-e-dv
4%DV
-
vitamin-d-dv
2%DV
-
added-sugars-dv
0%DV
-
sodium-dv
651.298996mg
-
choline
0mg
-
chloride
0mg
-
molybdenum
0mg
-
chromium
0mg
-
manganese
0.221mg
-
copper
0.175mg
-
selenium
26.7mg
-
zinc
7.04725mg
-
magnesium
74mg
-
iodine
0mg
-
phosphorus
380mg
-
pantothenic-acid
0.929mg
-
biotin
0mg
-
vitamin-b12
2.8mg
-
folate
41mg
-
vitamin-b6
0.58mg
-
niacin
8.628mg
-
riboflavin
0.271mg
-
thiamine
0.135mg
-
vitamin-k
8mg
-
vitamin-e
0.65mg
-
vitamin-d
0.3mg
-
added-sugars
0g
-
fiber-dv
18%DV
-
potassium-dv
19%DV
-
carbohydrate-total-dv
13%DV
-
cholesterol-dv
29%DV
-
iron-dv
20%DV
-
calcium-dv
6%DV
-
vitamin-c-dv
78%DV
-
vitamin-a-dv
41%DV
-
sat-fat-dv
21%DV
-
fat-total-dv
17%DV
-
protein
33.3g
-
dietary-fiber
5g
-
carbohydrate-total
36.8g
-
sodium
651mg
-
cholesterol
87mg
-
potassium
915mg
-
iron
3.55mg
-
calcium
81mg
-
vitamin-c
69.9mg
-
vitamin-a
369
-
sugars
6.53g
-
transfat
0.7g
-
saturated-fat
4.1g
-
fat-total
13.3g
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.