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Shepard Pie
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| What You'll Need | |
| 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 or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup | |
| 1 tablespoon | ketchup |
| 1/8 teaspoon | ground black pepper |
| 1 cup | frozen peas |
| carrots | |
| 2 1/2 cups | reduced fat, (2%) milk |
| 1/4 cup (1/2 stick) | butter |
| 2 cups | instant mashed potato flakes or buds |
How to Make It
1 Heat the oven to 400°F.
2 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.
3 Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4 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.
5 Bake for 15 minutes or until the potatoes are lightly browned.
Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top! Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon. Reduce the milk to 2 cups. Substitute frozen corn for the peas and carrots. Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2. Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3. Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4. Spoon the potatoes over the beef mixture. Sprinkle with an additional 1/4 cup shredded Cheddar cheese. Bake for 20 minutes or until the potatoes are lightly browned. Sprinkle with 3 green onions, sliced.
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