Recipe by Campbell's Kitchen
"Here is a shepherd's pie, made easy, that your family will love."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
ground black pepper
frozen peas and carrots
1 1/3 cups
instant mashed potato flakes or buds
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 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.
This was REALLY easy to make. I have a big family so I changed it a little to meet our needs, and i will still have some to take to work for lunch!
1 lb ground turkey instead of beef (added montreal steak seasoning when browning)
Whole bag of mixed veggies instead of 1 cup
2 cans of cream of mushroom
2 tlbs of ketchup
a couple splashes of worcestershire sauce
I baked it in a casserole dish instead of a pie pan due to the extra volume.
Other than that, I stuck to the directions. My family raved about it and my husband said to put it in the "keeper" folder.
Thank you so much for this healthy weeknight meal option!
Really yummy easy weeknight meal. Though the ketchup sounded weird but added it anyway and it was fine. Used mixed veggies with peas, carrots, and green beans. Also made homemade garlic mashed potatoes (just boiled the garlic with the potatoes and drain and beat when soft). This was yummy and fast.
This was great, I am just starting to get into cooking and it turned out great. It was just a little too moist, but still delicious. I made some changes: mashed potatoes from scratch, added about 1/4 cup of corn and 1 garlic clove. The mashed potatoes turned out great, not too dry, not too moist, not sure what caused the dish to be a little too moist. I also did not add milk since I didn't use instant mashed potato.
BIG HIT!! I've made it twice in the last week. Once for a potluck (gone in about a minute!) then once for my family. Everyone loved it. GREAT comfort food! Used homemade mashed taters on top.
Great recipe, but needs a little salt in my opinion. I added salt and garlic for that extra "umph". Also, I found that the mashed potatoes were a little dry so I had to increase the milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 257
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