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Shepherd’s Pie

Shepherd’s Pie

4.29 90

It takes only 35 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: $6.53

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 flakes or buds

view nutrition info

How to Make It

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

(90)
  • Lisa V.

    March 15, 2017

    Great dish

    I made this for dinner tonight and we loved it. This is one of the few dishes everyone liked. I used corn and green beans because it was on hand. Will definitely make again.

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  • July S.

    July 16, 2018

    Shepard's Pie- Variation

    I make my shepard's pie using two cans of Campbell's Vegetable Beef Soup. My family loves it! Maybe I'll try it with cream of mushroom next time.

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    (0) (0)
  • Jason G.

    May 31, 2018

    Skip the cream

    my family loves this, I don’t use cream of mushroom soup, I use golden mushroom instead which makes the dish richer in flavor. I also add corn with the peas and carrots at times. Great recipe!

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    (0) (0)
  • Debbie F.

    March 26, 2018

    Omgoodness awsome

    This was easy and all the products worked well. I only added peperika.

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    (0) (0)
  • nicki b.

    March 20, 2016

    great dish

    I have made this so many times...my family loves the flavor, super easy to make. Its a keeper..I will make it again and again! Love it!!

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    (0) (0)

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