Garlic Mashed Potatoes & Beef Bake


Garlic Mashed Potatoes & Beef Bake

This version of classic Shepherd's Pie features ground beef and vegetables in a savory sauce topped with mashed potatoes and baked until it's golden brown and piping hot. Recipes with ground beef always make for the best weeknight dishes.


Preparation Time15 min

Cooking Time20 min

Cooking MethodCasserole


  • 1 pound ground beef
  • 1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
  • 1 tablespoon Worcestershire sauce
  • 1 (16-ounces) bag of frozen vegetable combination (broccoli, cauliflower, carrots), thawed
  • 2 cups water
  • 3 tablespoons butter
  • 3/4 cup milk
  • 2 cups instant mashed potato flakes


  1. Preheat oven to 400 degrees F.

  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. Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.

  4. Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.

  5. Bake for 20 minutes or until the potato mixture is lightly browned.

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Instead of the cream of mushroom soup, do you think a cream of celery would work? I can't have the mushrooms due to an allergy. I want to try this beef dish out because I am looking for something new to surprise my family with now. I think this potatoes are the extra surprise I need to do just that.

Savory main dishes are always welcome on the dinner table, especially when they can be made with minimal effort. This quick version of Shepherd's Pie will have everyone asking for seconds. Since mashed potatoes and vegetables are part of this recipe, there is no need to make additional side dishes. This makes meal preparation very easy. For a healthier version of this dish, I would use lean ground beef, reduced sodium Worcestershire sauce, and skim milk.


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