Easy Shepherds Pie
A great Fall staple for a warm, one pot casserole.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 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
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.
Recipe Source: Campbells Kitchen
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Serving: 1g | Calories: 670kcal | Carbohydrates: 39.9g | Protein: 39.6g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 146mg | Sodium: 868mg | Potassium: 0mg | Fiber: 4g | Sugar: 0g | Vitamin A: 2250IU | Vitamin C: 41.3mg | Calcium: 250mg | Iron: 2.7mg