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Santa Fe Shepherd’s Pie
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| Prep Time: 15 min Cook Time: 20 min Ingredients | |
| 1 lb (500 g) | extra lean ground beef |
| 2 cloves | garlic, minced |
| 1 can (10 oz / 284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup | |
| 1 tbsp (15 mL) | chili powder |
| 2 tbsp (30 mL) | chopped fresh cilantro |
| 1/4 tsp (1 mL) | ground black pepper |
| 1 can (12 oz / 341 mL) | kernel corn, drained |
| 1 cup (250 mL) | each, chopped red and green peppers |
| 3 cups (750 mL) | mashed, freshly cooked potatoes |
Directions
1. Brown beef well at medium-high heat in large skillet, stirring often and adding garlic for last 2 minutes of cook time. Drain excess fat.
2. Combine beef, 1/2 can soup, chili powder, cilantro, black pepper, corn and red and green peppers in 2 qt (2L) shallow baking dish.
3. Stir remaining soup into potatoes. Spoon potato mixture over beef mixture.
4. Bake at 400°F (200°C), uncovered, until vegetables are tender – about 20 minutes.
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