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Mini Shepherds Pie
Makes Serves 12. Photo By: Campbell's
By Campbell's


  1. Preheat oven to 350°F (180°C). Line muffin cups with foil cups.
  2. In 10-inch (25 cm) skillet, cook beef over medium-high heat, stirring and breaking up with spoon for 4 to 6 minutes or until well browned; pour off any fat.
Add garlic to skillet; cook, stirring, for 1 minute.
  3. Remove skillet from heat; stir in soup, vegetables and Worcestershire sauce. Spoon about 1/4 cup (60 mL) of the mixture into each baking cup. Spread or pipe 1/4 cup (60 mL) of the mashed potatoes on top of each one.
  4. Bake for about 20 minutes or until cooked through. Top with Cheddar cheese; bake for about 5 minutes or until cheese is melted.
  • 12 jumbo foil baking cups (3 1/2-inch/8.5 cm)
  • 1 lb (454 g) ground beef
  • 2 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom Soup
  • 1 cup (250 mL) frozen mixed vegetables (carrots, green beans, corn, peas)
  • 1 tbsp (15 mL) Worcestershire sauce
  • 3 cups (750 mL) hot mashed potatoes
  • 3/4 cup (175 mL) shredded Cheddar cheese