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!
cost per recipe: $7.14
The price is determined by the national average.
pound ground beef
medium onion, chopped (about 1/2 cup)
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
teaspoon ground black pepper
cup frozen peas and carrots
cups reduced fat (2%) milk
cup (1/2 stick) butter
cups instant mashed potato flakesor buds
Heat the oven to 400°F.
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.
Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
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.
Bake for 15 minutes or until the potatoes are lightly browned.