Quick and Easy Shepherd’s Pie Casserole Recipe

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Questions & Reviews

1. Lindsay says:

   I love quick & easy recipes! Thanks for sharing this one!

   Ps–I tried your 30 minutes rolls & they were a hit! Thanks for the awesome recipe, I will make this again & again in the future!
2. Sunray Gardens says:

   Ok I am trying this one also.
   Cher Sunray Gardens
3. Inside a British Mum's Kitchen says:

   Shepherd’s pie is a great favorite in our house and I love your recipe for it! Great idea using the soup – I’ve never done that!
   Mary
4. Allie says:

   thats looks soooo good!!! airmail me one please
5. Emily says:

   I made this last week and it was delicious! Seriously, one of the best shephard’s pie recipes I’ve followed. Thanks!
6. Heidi says:

   This was so delicious! I found it on pinterest. It will become one of our usuals! thanks so much 🙂
7. Lori says:

   what about adding carrots?
8. Lizz says:

   Omg! After I spent a summer in Europe (where there’s Shepherd’s pie a plenty) I’ve been trying to figure out how to get the vegetables and meat to blend better. The Minestrone is simply brilliant! Thanks!
9. Lil Mama says:

   this was fantastic! hubby and both kids (3yrs & 1yr) loved it!
10. miss.marcedes says:

    I also have a Quick Shepherd’s Pie recipe but I’m exited to try this one out & see how it compares to mine. Since I’m already writing I think I’ll share recipe in case anyone is interested…..

    1 lb ground beef
    1 family size can Campbell’s brand Vegetable Beef Soup
    4 cups mashed potatoes
    2 cups shredded cheddar cheese
    salt and pepper to taste

    Brown hamburger and drain. Add soup; season with salt and pepper. Pour into large 9×13 casserole dish. Top with mashed potatoes. Spread cheese on top of potatoes. Bake at 350 degrees for 30 minutes.

    Since the soup already has vegetables in it you can opt out of adding other vegetables but since we’re veggie ppl I often add a can of whatever vegetable we have laying around.
11. Brianna says:

    I’m actually cooking this recipe right now as I type this hope it turns out delicious 😀
12. Cindy Nipper says:

    I’ve always used cream of mushroom soup in a can and added 2 cups of frozen peas, carrot, or corn (any combo will do)! I’ve never had cheese on top! Sounds good!
13. newparents0710 says:

    Oh my goodness…I tried this recipe a while ago and we had enough to freeze for lunches. I just ate it does lunch today and it was even better than I remembered. Thank you for sharing this recipe!
14. Anika H says:

    Do you drain the green beans juice?
15. Six Sisters says:

    Yes, drain the green bean juice.
16. Emily says:

    Does anyone know if this dish freezes well? Or would the potatoes be weird when reheated?
17. Susan Thomas says:

    Try adding cream cheese to the potatoes, and after covering with the shredded cheese, then put some Durkee’s dried onion rings on top before baking..been making it this way 30 years.
18. Connie says:

    I can,t wait to try this recipe shopping tomorrow pick up all items
19. Connie says:

    Can,t wait to try shopping tomorrow to buy everything I need. Ummm m
20. Sarah says:

    Tried this tonight with a tiny oops. My chef misunderstood the mashed potatoes part, and dumped the flakes on top. We poured about a cup of water on, mixed it all and baked it anyway. Tasted great! Maybe next time we’ll follow the recipe lol
21. Debbie says:

    I am going to try this with cauliflower instead of potatoes. I think it will work great
22. Debbie Machir says:

    I use peas instead of greenbeans. Delicious!
23. Andrea says:

    Just a little note! Shepherds pie is made traditionally with lamb mince. Cottage pie is made with beef mince.
24. carol arduini says:

    I recently was invited to a friend s home for dinner.she served Sheppard pie with Turkey and beef. It was wonderful. I cannot wait to try it myself.
25. Christine says:

    Hi, trying this tonight! What size cans of soups do you use?
26. Cyd says:

    The regular size of soup cans. Both soups are about 10.75 ounces each.
27. JW says:

    Just FYI, the video calls for extra things like sour cream and seasonings, that are not listed in the recipe list.
28. Jeanne George says:

    Do you add milk or water to the tomato soup
29. Cyd says:

    Hi Jeanne, do not add milk or water to the tomato soup. Just add in the condensed tomato soup as is. Hope this helps.
30. Jessica says:

    This is one of our favorite recipes in my house .so easy to throw together! I normally use the progresso minestrone soup because thats what my store has. I do strain the broth before i pour it in the meat. Yummy!
31. Cyd says:

    Hi Jessica. We are so glad to hear that you like this Quick and Easy Shepherd’s Pie. It’s the perfect dinner! You might like this easy recipe for Salisbury Steak. Here is the link from Six Sisters Stuff. https://www.sixsistersstuff.com/recipe/salisbury-steak/
32. Shell says:

    After living in England I learned that this is “cottage pie”. Shepard pie has lamb, not beef, which makes sense! Love your recipes ❤️
33. Kait says:

    Freeze after cooking? Or before baking? Wasn’t sure how mashed potatoes would do with freezing…
34. Bobbi @ Six Sisters says:

    I have frozen this many times and it turns out great! I will usually freeze without adding the cheese and then add it in the last few minutes of cooking until it melts. The potatoes always taste great.
35. Lindsey says:

    I cannot find condensed minestrone soup to save my life!! Any recommendations on a substitution?

    Looking forward to trying this!
36. Bobbi @ Six Sisters says:

    If you can find some Campbell’s canned vegetable soup that will work great