Thursday, September 29, 2011

Simple Shepherd's Pie

This is another recipe I made this week. I did alter it and I made homemade mashed potatoes for the top. My family thinks instant potatoes are a crime so it was not an option to use instant but the rest of the recipe was really fast and again I did not have any left after dinner.

Simple Shepherd's Pie

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds

Heat the oven to 400°F.

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

Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.

Heat milk and butter in 2-quart saucepan over medium-high heat to a boil.

Remove the saucepan from the heat. Stir in the potatoes. Spoon the potatoes over the beef mixture.

Bake for 15 minutes or until the potatoes are lightly browned.

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