Shepards Pie New
Print Recipe
3.5 from 2 votes

Easy Shepherds Pie

A great Fall staple for a warm, one pot casserole. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: comfort, veggies
Method: Bake
Skill Level: Intermediate
Servings: 4
Calories: 670kcal
Author: Marilyn Lesniak


  • 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
©MARILYN'S TREATS. All images are copyright protected. 


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