Mini Shepherd’s Pies

Here’s a new way to enjoy a classic comfort food! Your favourite shepherd’s pie ingredients are combined, spooned into muffin cups and baked to delicious perfection.

Products you'll need:

CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

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Ingredients

  • 12 jumbo foil baking cups (3 1/2-inch/8.5 cm)
  • 1 lb (454 g) ground beef
  • 2 garlic
  • 1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 1 cup (250 mL) Frozen mixed vegetable
  • 1 tbsp (15 mL) Worcestershire sauce
  • 3 cups (750 mL) mashed potatoes
  • 3/4 cup (185 mL) Cheddar cheese

Directions

  1. Preheat oven to 350°F (180°C). Line muffin cups with foil cups.
  2. In 10-inch (25 cm) skillet,cook beef over medium-high heat,stirring and breaking up with spoon for 4 to 6 minutes or until well browned; pour off any fat. Add garlic to skillet; cook,stirring,for 1 minute.
  3. Remove skillet from heat; stir in soup,vegetables and Worcestershire sauce. Spoon about 1/4 cup (60 mL) of the mixture into each baking cup. Spread or pipe 1/4 cup (60 mL) of the mashed potatoes on top of each one.
  4. Bake for about 20 minutes or until cooked through. Top with Cheddar cheese; bake for about 5 minutes or until cheese is melted.

Ratings & Reviews

(1)
  • Wills S.

    January 30, 2016

    Rating by Wills

    This rating was left without a review.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 170
Saturated Fat 8 g
Cholesterol 30 mg
Sodium 390 mg
Carbohydrate 13 g
Dietary Fibre 1 g
Protein 11 g

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