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Simple Shepherd's Pie

Here is a shepherd's pie, made easy, that your family will love.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 3112.3 kcal

Equipment

  • 1 10-inch Skillet For browning beef and mixing the base.
  • 1 9-inch Pie plate For assembling and baking the pie.
  • 1 2-quart saucepan For preparing the mashed potato topping.
  • 1 Spatula or wooden spoon For stirring and breaking up meat.
  • 1 Oven For baking.

Ingredients
  

Main

  • 1 pound ground beef
  • 1 medium onion chopped
  • 1 10.75 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 tablespoon ketchup
  • ⅛ teaspoon ground black pepper
  • 1 cup frozen peas and carrots
  • 1 cup milk
  • 2 tablespoons butter
  • 1 ⅓ cups instant mashed potato flakes or buds

Instructions
 

  • Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
  • Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
  • 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.
  • Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

Notes

To elevate this simple shepherd's pie, ensure thorough browning of the ground beef before draining the fat; this builds a crucial flavor foundation. A dash of Worcestershire sauce or a pinch of dried thyme added with the soup can deepen the savory profile. While instant potatoes are convenient, consider using freshly prepared mashed potatoes for superior texture and taste, seasoned generously with salt, pepper, and a touch of garlic powder. For presentation and added texture, a quick broil at the end will create a beautifully golden and slightly crispy potato crust. Serve immediately to enjoy the warmth and comforting textures.