I had a previously version of Shepherd’s Pie made with with some Campbell’s soups. Unfortunately they are no longer available but just in the off chance someone still wanted that recipe and wanted to come up with a swap for the discontinued ingredients I’m leaving this here. I have since updated this post with MY family recipe which appears above!
- 1 lbs. ground beef
- Campbell’s Soups for Easy Cooking Savory Portobello Mushroom (discontinued but you could use 1 cup cream sauce)
- 2-3 medium carrots
- 4 medium potatoes
- Campbell’s Soups for Easy Cooking Creamy Herb & Garlic with Chicken Stock (discontinued but you could use 1 C cream sauce or sour cream)
- 1 can corn, drained
- 1/2 C milk, warmed
- 1/4 C grated Parmesan cheese
- Salt and pepper to taste
- Cut the potatoes into cubes and boil until tender to a fork.
- In a separate skillet while the potatoes are cooking chop the carrots into bite sized pieces and cook with the ground beef until beef is browned.
- Add in Savory Portobello Mushroom soup and simmer until carrots are tender to a fork. Taste and add any salt and pepper if you want. Set aside.
- Once the potatoes are cooked drain the water and then add the potatoes back to the pot. Add 1/2 a carton of Creamy Herb and Garlic with Chicken Stock to your potatoes as well as the milk. Mash together. Taste and add in more milk, soup, or salt and pepper to your desired texture and flavor.
- Pour your beef mixture into an oven proof dish (I like to use a 8×8 glass casserole dish or a bread pan).
- Next pour your corn on top of the beef layer.
- Spoon your potatoes on top of the corn.
- Finally sprinkle generously with Parmesan cheese.
- Broil until the cheese layer is golden brown. Serve with pride.
originally published 3/13/2015
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Joanne T Ferguson says
G’day A childhood comfort dish of yum!
Cheers! Joanne
Taylor @ Food Faith Fitness says
Shepherds Pie is one of my FAVORITE comfort foods! I LOVE that you made it in 30 minutes, and it looks SO tasty!
Meagan says
I’ve always wanted to try making my own Shepherd’s Pie. I can’t wait to try this one out. Doesn’t look too hard!
marissa says
Not hard at all Meagan you can totally do it!
Becky @ lovetobeinthekitchen says
I love that this can be made in 30 minutes! i just had a baby and am not planning on cooking anytime soon but once I do it will be all about easy and quick dinners like this one!
marissa says
So easy and it can be frozen too so that’s great for new baby time. You should have someone else make it for you and stick it in the freezer!
Stephanie says
That looks so yummy!!!
Thanks for sharing at #HomeMattersParty!!
Cynthia Rusincovitch says
I’ve only had this once and it was to die for. So glad you posted the recipe so I can make it myself! Thanks for linking up with Delicious Dishes Recipe Party!
Carolyn S. says
This recipe sounds wonderful and I can’t wait to try it but I can’t find the Campbell’s soups you mention at any grocery stores in my area. They look like they are in a waxed box rather than a can. Any suggestions?
marissa says
Interesting I wonder if they discontinued it. Well for the potatoes you can just substitute 1 C of milk and 1 TBS butter and any extra seasonings. For the veggie meat part you want 2 C some kind of cream soup or sauce. So you can make a roux cream sauce or just substitute it with more traditional cream of chicken soup mixed with milk . Hope that helps some
Carolyn S. says
Thanks for your suggestions. I wanted to let you know that the shepherd’s pie turned out great and my family really liked it. I used Campbell’s canned cream of chicken with herbs for the mashed potatoes and golden mushroom soup with the meat. This is definitely a recipe I will be making many times.
Sarah says
If you freeze the pie, what are the baking instructions? Thanks!
marissa says
I always let it thaw fully before I bake it and then bake on 350 until heated through usually about 1hour if it starts cold but completely thawed.