Santa Fe Shepherd’s Pie
Shepherd's Pie gets a tasty Santa Fe twist with fresh cilantro, corn, red & green peppers and dash of chili powder.
Directions
- 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.
- Combine beef, 1/2 can soup,chili powder, cilantro, black pepper, corn and red and green peppers in 2 qt (2L) shallow baking dish.
- Stir remaining soup into potatoes. Spoon potato mixture over beef mixture.
- 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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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Reviews
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Review by tanya d.
My husband and I loved this recipie. Next time instead of adding peppers I'd add peas and I also added cayanne pepper for abit of extra spice.
tanya d. | September 1, 2016
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Yum
I didn’t think I liked Shepard’s pie but making this Shepard’s pie makes me think it can be good
Eric S. | October 9, 2018
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Rating by Cindy
This rating was left without a review.
Cindy L. | February 11, 2015
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Rating by Susan
This rating was left without a review.
Susan B. | December 12, 2014
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Rating by Dorianne
This rating was left without a review.
Dorianne . | November 8, 2014
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