Santa Fe Shepherd’s Pie

Products you'll need:

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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Ingredients

  • 1 lb (454 g) lean ground beef
  • 2 cloves garlic, minced
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1 tbsp (15 mL) chili powder
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 1/4 tsp (1 mL) ground black pepper
  • 1 can corn, whole kernel, drained
  • 1 cup (250 mL) each, chopped green and red bell peppers
  • 3 cups (750 mL) mashed, freshly cooked potatoes

Directions

  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.

Ratings & Reviews

(16)
  • tanya d.

    September 1, 2016

    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.

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  • Cindy L.

    February 11, 2015

    Rating by Cindy

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  • Susan B.

    December 12, 2014

    Rating by Susan

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  • Dorianne .

    November 8, 2014

    Rating by Dorianne

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  • lucie l.

    April 19, 2014

    Rating by lucie

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NUTRITIONAL INFORMATION

  • Two servings of vegetables
  • Source of fiber
  • Excellent source of protein

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