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Marilyns Treats

September 16, 2014 · 2 Comments

Easy Shepherds Pie

Casseroles· Recipe Archive

Shepards Pie New With the addition of fresh homemade mashed potatoes, a lean grade of ground round beef or turkey, and a medley of fresh garden veggies, this Shepherds Pie is sure to provide a nutritious and well balanced meal

Easy Shepherds Pie ~A great Fall staple for a warm, one pot casserole. With the addition of fresh homemade mashed potatoes, a lean grade of ground round beef or turkey, and a medley of fresh garden veggies, this Shepherds Pie is sure to provide a nutritious and well balanced meal for after the kiddos soccer game or football game and even that dance class! Preparing the meat and veggies takes only about 10 minutes. Pop it into the oven and set the timer for about 50 minutes and when you get home it is ready! The aroma permeating the kitchen is sure to make everyone want to eat right away.

Shepards Pie New

Easy Shepherds Pie

A great Fall staple for a warm, one pot casserole. 
3.5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: comfort, veggies
Method: Bake
Skill Level: Intermediate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Adjust Servings: 4
Calories: 670kcal
Author: Marilyn Lesniak

Ingredients

  • 1 pound ground beef
  • 1 medium onion chopped (about 1/2 cup)
  • 1 can 10 3/4 ounces 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 milk
  • 1/4 cup 1/2 stick butter
  • 2 cups instant mashed potato flakes or buds

Instructions

  • 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.

Notes

Recipe Source: Campbells Kitchen
©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 670kcal (34%) | Carbohydrates: 39.9g (13%) | Protein: 39.6g (79%) | Fat: 38g (58%) | Saturated Fat: 17g (85%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 146mg (49%) | Sodium: 868mg (36%) | Potassium: 0mg | Fiber: 4g (16%) | Sugar: 0g | Vitamin A: 2250IU (45%) | Vitamin C: 41.3mg (50%) | Calcium: 250mg (25%) | Iron: 2.7mg (15%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. blankSandi magle says

    March 12, 2018 at 3:26 PM

    My BF is from New Zealand and is constantly whining about Shepherds’ Pie. Since this is such an easy recipe, I’m going to surprise her tomorrow with one to pop into the oven, will split this into two small pie plates. Thanks for the recipe and idea.

    Reply
    • blankMarilyn says

      March 12, 2018 at 8:17 PM

      What a great thing to do!!! I would love to hear what she thinks of the recipe. I hope you both enjoy it!

      Reply

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