Shepherd's Pie

Shepherd's Pie

192

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

Ingredients

35 m {{adjustedServings}} servings 474 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

192
  1. 259 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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

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!!

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...