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Easy Weeknight Shepherd’s Pie

An image of prepared Easy Weeknight Shepherd's Pie made with Yukon Gold potatoes, leeks, lean ground beef, mushrooms, garlic, onion, celery, rosemary, Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup, Swanson® Natural Goodness® Chicken Broth and Cheddar cheese.
  • prep time: 35 min
  • total time: 1 hr 15 min
  • serves: 8 people
  • calories: 320 1 serving

Busy night? No problem! This Shepherd’s Pie comes together quickly, thanks to convenient pantry staples and flavor-packed Campbell’s® Cream of Mushroom Soup. Want to switch it up? Go ahead and personalize it, from the meaty layer to the creamy mashed crown!


  • 2 pounds Yukon Gold potato, peeled and cut into 2-inch chunks
  • 1 teaspoon salt
  • 1/2 cup low fat (1%) milk, heated for 1 minute in the microwave
  • 1 tablespoon butter
  • 2 green onion, thinly sliced
  • 1 large leek
  • 2 tablespoons olive oil (amount divided in recipe steps below)
  • 1 pound 93% lean ground beef
  • 8 ounces sliced mushrooms
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, peeled and finely chopped
  • 1 large carrot, peeled and diced small
  • 1 stalk celery, diced small
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 can (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup Swanson® Natural Goodness® Chicken Broth
  • 1 cup shredded Cheddar cheese


  • Step 1

    For Topping: In a medium saucepan, place the potatoes. Cover with cold water and add the salt. Bring the potatoes to a boil over medium heat. Adjust the heat to a steady simmer, cover the pan, and cook for 12 to 15 minutes, or until the potatoes are tender.

  • Step 2

    Drain and return the potatoes to the pan over low heat. Stir for a few seconds to dry the potatoes, and mash with a potato masher.

  • Step 3

    Add the butter and hot milk to the pan. With a sturdy whisk, whisk until smooth. Add salt and pepper to taste. Fold in the green onions.  Reserve the cheese for topping the pie.

  • Step 4

    For Filling: Heat the oven to 400 degrees.  Have on hand a 9-by-13-inch baking dish. Trim the leek, halve it lengthwise, and wash it thoroughly under cool running water to remove sand and grit. Thinly slice the leeks, including the tender part of the green stalk. Discard the tough dark green ends, or reserve them for stock.

  • Step 5

    In a large (12-inch) skillet, over medium-high heat, heat the oil. Add the beef and cook, breaking it up with a potato masher, for 5 minutes, or until crumbled and lightly browned. Transfer to a plate.

  • Step 6

    Set the skillet over medium-high heat. Add the remaining 1 tablespoon oil, leek, mushrooms, onion, garlic, carrots, celery, and rosemary to the skillet. Cook, stirring often, for 7 to 10 minutes, or until vegetables start to soften. Stir in the Worcestershire sauce, tomato paste, Campbell’s® 98% Fat Free Cream of Mushroom Soup, and broth. Stir in the cooked beef and transfer to the baking dish.

  • Step 7

    Spread the mashed potato topping over the beef filling and sprinkle with the reserved cheese. Bake for 15 to 20 minutes, or until it’s hot all the way through and the top is golden brown. Let sit for 10 minutes before slicing and serving.

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Calories 320
Total Fat 14 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 61 mg
Sodium 791 mg
Total Carb 27 g
Dietary Fiber 4 g
Sugar 5 g
Protein 21 g
Vitamin D 1 %DV
Calcium 12 %DV
Iron 15 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.