Mini Shepherd's Pies recipe

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Ingredients

12 jumbo-size (3 1/2-inch) foil baking cups
1 pound ground beef
2 cloves garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup frozen mixed vegetables
1 tablespoon Worcestershire sauce
3 cups hot prepared mashed potatoes
¾ cup shredded Cheddar cheese

Nutrition Info

340.1 calories
carbohydrate: 26.8 g
cholesterol: 64.9 mg
fat: 16.7 g
fiber: 3.5 g
protein: 19.6 g
saturatedFat: 7.4 g
servingSize: -
sodium: 845.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups.

  2. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

  3. Add the garlic to the skillet and cook and stir for 1 minute. Remove the skillet from the heat. Stir in the soup, vegetables and Worcestershire sauce. Spoon about 1/4 cup beef mixture into each baking cup. Spread or pipe about 1/4 cup potatoes on top of each.

  4. Bake for 20 minutes or until the minis are hot. Top each with 1 tablespoon cheese.

  5. Bake for 5 minutes or until the cheese is melted.

Recipe Yield

6 servings

Recipe Note

Here's a new way to enjoy a classic comfort food! Your favorite shepherd's pie ingredients are combined, spooned into muffin-pan cups and baked to delicious perfection. Each mini pie is full of flavor and sure to become a weeknight family favorite.

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