Technically, I would classify this super easy shepherd’s pie with Campbell’s soup as a 4-ingredient recipe, but making those mashed potatoes so silky and buttery is necessary! Still a great family recipe that takes very little effort!
Just to start off, I am not affiliated with Campbell’s! This is a classic recipe from my childhood that I am sharing with you today 🙂
Today’s super easy shepherd’s pie with Campbell’s soup dates back to my childhood. To be honest, I do not know if it was my mom or dad who brought the recipe into the family, but rest assure, we ate this meal a lot! And while it is my siblings’ favorite, I had not gotten around to making it until my dad’s birthday last month (check out his awesome buttercream Star Trek cake!) This was also the first time my husband had the chance to try it and he really enjoyed it. He marveled at the simplicity so I knew I had to make it again 🙂
If you have mashed potatoes on hand, this recipe would be considered 4-ingredients! But if not, don’t stress, as putting this recipe together takes little effort and yields a lot! And there are some vegetables hidden in there from the soup so your kids get their nutrients 🙂
Considering I love to gourmet up my meals, as seen with my smashed potatoes shepherd’s pie, this was a nice change. I used ground turkey here but ground beef is what we used in our childhood (though I know traditional shepherd’s pie uses lamb!) Beef is just so expensive here right now, and ground turkey is known to be healthier. Whatever you choose, you will be rewarded by this shepherd’s pie with Campbell’s soup!
- 3 lbs potatoes, peeled and cubed
- 1/4 cup butter (more if desired)
- 1 1/4 cups milk (more if desired)
- 2 lbs extra lean ground turkey or beef
- 5 (10 fl oz each) cans Campbell's® Condensed Homestyle Vegetable Soup (undiluted)
- 1 cup grated cheddar cheese
- Salt and pepper
- Place turkey into a large frying pan over medium-high heat. Cook until browned. Season with salt and pepper and stir in cans of undiluted soup. Reduce heat and simmer for 5 minutes.
- While filling is cooking, bring large pot of salted water and potatoes to a boil. Cook until tender. Drain and mash with butter and milk, adding more or less of the two if necessary.
- Preheat oven to 375F. Pour filling into bottom of a 9x13 inch casserole pan. Spread mashed potatoes on top and finish with cheddar cheese.
- Bake, uncovered, for 20-30 minutes, or until heated through. Allow to cool slightly before serving (so the meal holds together!)
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 123mgSodium: 437mgCarbohydrates: 41gFiber: 4gSugar: 5gProtein: 48g