Here’s a new way to enjoy a classic comfort food! Your favorite shepherd’s pie ingredients are combined, spooned into muffin-pan cups and baked to delicious perfection. Each mini pie is full of flavor and sure to become a weeknight family favorite.
cost per recipe: $10.57
The price is determined by the national average.
jumbo-size (3 1/2-inch) foil baking cup
pound ground beef
cloves garlic, minced
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup frozen mixed vegetables (carrots, green beans, corn, peas)
tablespoon Worcestershire sauce
cups hot mashed potatoes
cup shredded Cheddar cheese
Heat the oven to 350°F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Add the garlic to the skillet and cook and stir for 1 minute. Remove the skillet from the heat. Stir in the soup, vegetables and Worcestershire sauce. Spoon about 1/4 cup beef mixture into each baking cup. Spread or pipe about 1/4 cup potatoes on top of each.
Bake for 20 minutes or until the minis are hot. Top each with 1 tablespoon cheese.
Bake for 5 minutes or until the cheese is melted.