No-Bake Shepherd’s Pie
- 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.
- Brown beef well in large non-stick skillet at medium-high heat. Reduce heat to medium. Add onion and cook for about 3 minutes.
- Stir in soup,water,vegetables,herbs and pepper. Simmer for about 5 minutes.
- Spoon 1/8 of beef-vegetable mixture into each potato “pie”. Top each with a portion of reserved mashed potato. Sprinkle with green onions.
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!
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox