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Shepherd’s Pie

Shepherd’s Pie

4.2674
(86)

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!

serves 4 people

Ingredients

cost per recipe: $7.14

The price is determined by the national average.

  • 1

    pound ground beef

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or 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 flakesor buds

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 400°F.

Step 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.

Step 3

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

Step 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.

Step 5

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

Recipe Tips

  • 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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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

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

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(86)
  • minion

    March 15, 2015

    great recipe

    This is a great recipe and I have made it many times. My only complaint is the gray writing on white. So difficult for us old folks to see. What ever happened to black on white? Do you not want us to be able to see it clearly or is black more expensive? Thanks for a great recipe.

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  • rmescola

    March 20, 2008

    Shepherd's Pie

    My husband and friends at work loved this dish. It's a very filling meal. Thank you!

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    (0) (0)
  • gritt.lisa

    April 28, 2008

    Shepherd's Pie

    I reakky enjoyed this recipe, but I made a few changes. I added three cloves of crushed garlic, salt and pepper to the meat mixture. I also used a can of drained Mexicali Corn instead of the frozen peas and carrots. For the mashed potato topping, I used the recipe on the box for four servings. It was wonderful!

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  • nancy s.

    September 6, 2008

    Shepherd's Pie

    I took some advice and added garlic to the beef, but instead of using regular mashed, I used herb and garlic and it turned out great!

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  • Ray &.

    March 18, 2009

    Shepherd's Pie

    My husband and I loved this recipe! I made my own mashed potatoes, and at the last minute I realized I didn't have Cream of Mushroom Soup. Panicing, I noticed that I had Cream of Chicken Soup, and I made a split second decision to use that instead. I was weary, but it still tasted great! I was also nervous about using ketchup, but it added just the right amount of nice flavor! I didn't stick this in the oven, I just added the soup mixture in the pan after I strained the ground beef and onions, and then let that all cook together on medium heat for a few minutes. I then just poured everything over my mashed potatoes. I will absolutely make this recipe again!

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