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Shepherd's Pie

Shepherd's Pie

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Campbell's Kitchen

Campbell's Kitchen

Here is a shepherd's pie, made easy, that your family will love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
  2. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
  3. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
  4. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
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Reviews

Rach LeBlanc
85

Rach LeBlanc

3/2/2009

I used corn instead of peas and carrots and real mashed potatoes instead of the instant. My husband and I LOVED this!

Melissa
79

Melissa

1/20/2009

Maybe it was me, and my taste buds, but I did not care for this. I've made another Sheperd's Pie recipe from Utah, and it's so much better!!

Snwlprdss
74

Snwlprdss

12/24/2008

I tried this recipe last night. I did have to make some changes as we cannot use Campbell's soup because of the gluten in the creams of mushroom. So what I did was use a gluten free mixture, 4 tablespoons of ketchup, garlic salt and onion powder. I used Italian green beans, canned corn and baby carrots cut up. For the mash I used potato flakes herb and butter flavored. While making it the family had some not so nice things to say, however afterward's they all said they loved it. We will be doing this again.

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