Santa Fe Shepherd's Pie

  • Prep Time:
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  • Serves: 6 people
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  • Community Rating
  • 614 people would make this again
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Ingredients

1 lb (500 g) extra lean ground beef
2 cloves garlic, minced
1 can (10 oz / 284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1 tbsp (15 mL) chili powder
2 tbsp (30 mL) chopped fresh cilantro
1/4 tsp (1 mL) ground black pepper
1 can (12 oz / 341 mL) kernel corn, drained
1 cup (250 mL) each, chopped red and green peppers
3 cups (750 mL) mashed, freshly cooked potatoes

Directions

1. Brown beef well at medium-high heat in large skillet, stirring often and adding garlic for last 2 minutes of cook time. Drain excess fat.

2. Combine beef, 1/2 can soup, chili powder, cilantro, black pepper, corn and red and green peppers in 2 qt (2L) shallow baking dish.

3. Stir remaining soup into potatoes. Spoon potato mixture over beef mixture.

4. Bake at 400°F (200°C), uncovered, until vegetables are tender – about 20 minutes.

Recipe Tips

    For added colour and richness of flavour, sprinkle the dish with 1/2 cup (125 mL) shredded Tex Mex cheese after baking and broil until cheese is golden – about 3 minutes.

Nutritional Information (Per Serving)

270 Calories, 6g Fat, 2.5g Saturated Fat, 0.2g Trans Fat, 60mg Cholesterol, 460mg Sodium, 770mg Potassium, 36g Carbohydrate, 4g Dietary Fibre, 20g Protein, 2% Daily Value Calcium

EXCELLENT SOURCE OF PROTEINSOURCE OF FIBRETWO SERVINGS OF VEGETABLES

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