Tuesday, April 8, 2008

Shepherds Pie *

Here's a yummy, easy recipe from Campbellkitchen.com-the hardest part of making this was spreading the mashed potatoes on top of the hamburger mixture without making it look too yucky.)

Shepherd's PieFrom: Campbell's Kitchen
Prep: 20 minutesBake: 15 minutes
1 lb. ground beef 1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 tbsp. ketchup
1/8 tsp. ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tbsp. butter
1 1/3 cups instant mashed potato flakes or buds (add the flakes slowly, I ended up not using all of them because it was making the potatoes too thick.)

Cook beef and onion in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9" pie plate.
Heat milk and butter in 2-qt. saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.

Bake at 400°F. for 15 min. or until potatoes are lightly browned.