Prep time
15 MIN
Total time
35 MIN
Shepherd's Pie gets a tasty Santa Fe twist with fresh cilantro, corn, red & green peppers and dash of chili powder.



  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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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  • 4 Stars

    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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  • 5 Stars


    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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  • 4 Stars

    Rating by Cindy

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    Cindy L. | February 11, 2015

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  • 5 Stars

    Rating by Susan

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    Susan B. | December 12, 2014

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  • 5 Stars

    Rating by Dorianne

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    Dorianne . | November 8, 2014

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