No-Bake Shepherd’s Pie

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CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • 4 medium baking potatoes, pierced with fork
  • 1 lb (454 g) lean ground beef
  • 1 medium onion, chopped
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1/2 cup (125 mL) water
  • 1 1/2 cups (375 mL) Frozen mixed vegetable
  • 2 tsp (10 mL) chopped fresh oregano leaves
  • 1 tsp (5 mL) chopped fresh thyme leaves
  • 1/4 tsp (1 mL) ground black pepper
  • 1/2 cup (125 mL) sliced green onions


  1. Cook potatoes in microwave oven at High power until tender – about 12 minutes. Slice in half lengthwise,scoop out centres and reserve potato “pie shells”. Mash potato taken from centres. Set all aside and keep warm.
  2. Brown beef well in large non-stick skillet at medium-high heat. Reduce heat to medium. Add onion and cook for about 3 minutes.
  3. Stir in soup,water,vegetables,herbs and pepper. Simmer for about 5 minutes.
  4. Spoon 1/8 of beef-vegetable mixture into each potato “pie”. Top each with a portion of reserved mashed potato. Sprinkle with green onions.

Recipe tips

Potatoes,with skins on,retain many key vitamins and minerals and are actually an excellent source of Vitamin C. Mature,uniform-size baking potatoes,such as Russet variety,are a great choice for this variation of a time-tested classic…comfort food,fast!

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  • Velma B.

    March 8, 2014

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  • Jean-Roch B.

    February 11, 2013

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Amount Per Serving
Calories 420
Fat 9 g
Saturated Fat 3.5 g
Cholesterol 65 mg
Sodium 470 mg
Carbohydrate 54 g
Dietary Fibre 6 g
Protein 31 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent Source of fibre
  • Excellent source of protein

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