Shepherd's Pie
Incredibly easy to make, yet so delicious! This family favorite Shepherd’s Pie recipe comes together in only 30 minutes, making it a perfect dinner for busy weeknights. Cream of mushroom soup adds flavor and creaminess to the filling, and instant mashed potatoes makes it quick and easy! Plus, this savory, comfort food classic is easy to customize with your favorite vegetables and seasonings!
Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1 package (about 10 ounces) frozen peas and carrots or your favorite frozen vegetable combination (about 1 1/2 cups)
2 cups prepared instant mashed potatoes
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1 package (about 10 ounces) frozen peas and carrots or your favorite frozen vegetable combination (about 1 1/2 cups)
2 cups prepared instant mashed potatoes
Instructions
Heat the oven to 400°F. While the oven is heating, season the beef. Cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, ketchup and peas and carrots in the skillet. Spoon the mashed potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.
Stir the soup, ketchup and peas and carrots in the skillet. Spoon the mashed potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.
Shepherd's Pie
Incredibly easy to make, yet so delicious! This family favorite Shepherd’s Pie recipe comes together in only 30 minutes, making it a perfect dinner for busy weeknights. Cream of m...
Directions
Print
Heat the oven to 400°F. While the oven is heating, season the beef. Cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.Stir the soup, ketchup and peas and carrots in the skillet. Spoon the mashed potatoes over the beef mixture.Bake for 15 minutes or until the potatoes are lightly browned.
Ingredients
1 pound ground beef1 medium onion, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 tablespoon ketchup1 package (about 10 ounces) frozen peas and carrots or your favorite frozen vegetable combination (about 1 1/2 cups)2 cups prepared instant mashed potatoes
Simple Seasoned Pasta
Cooking the rotini in savory broth really ...
Spinach & Feta Pie
Our version of Greek spanakopita is so eas...
Picante Cornbread Squares
Picante sauce and Cheddar cheese add excit...
Chicken Salad with Rice, Pecans, Gr...
Wild rice and pecans lend great texture an...