Mini Shepherd's Pies

Mini Shepherd's Pies
  • 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
  • 3/4 cup shredded Cheddar cheese


  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.

04/05/2018
Mini Shepherd's Pies, recipe PT15M PT1H 5 455 calories

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