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Shepherd’s Pie

Shepherd’s Pie

4.28 88

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


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

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Ratings & Reviews

  • 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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  • Debbie F.

    March 26, 2018

    Omgoodness awsome

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

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  • 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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  • Camillka

    May 30, 2015

    Very Flavorful and Quick

    I needed something in which I could prepare the components in advance and just put together that night. Sauteed the ground beef and onion. Made potatoes (used Idahoan Instant Reds), whisked the sauce and measured out a cup of frozen peas and carrots (put into baggie and back in freezer). At dinner time, I pre-heated everything in a skillet and put it in a pie plate and into the oven. Served with a green salad (had everything except avocado, pre- sliced). Served with garlic bread. This was a simple but lovely meal and gave me a chance to spend time with guests. i am a seasoned chef, but when there is no time for a gourmet meal, I will go to this again. Superb flavor. Everyone had seconds.

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  • 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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