Double Potato Shepherd's Pie

Two potatoes are better than one, especially in our recipe for Double Potato Shepherd's Pie.  This easy recipe is made extra delicious with our sweet potato soup as both the sauce for the beef and veggies and stirred in to the mashed potato topping for even more flavor.  This better-for-you 30 minute recipe not only tastes great, but is an excellent source of protein and fiber.


Heat the oven to 400°F.  While the oven is heating, season the beef with salt and pepper, if desired.  Cook the beef, onion and Italian seasoning in a 12-inch nonstick skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat. Reserve 1/4 cup soup.  Stir the remaining soup and the mixed vegetables in the skillet.  Spoon the beef mixture into a deep 9-inch pie plate.
Stir the reserved 1/4 cup soup into the mashed potatoes.  Spoon the potato mixture over the beef mixture.
Bake for 20 minutes or until hot and the potato mixture is lightly browned.


1 3% lean ground beef
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon Italian seasoning
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
10 ounces frozen mixed vegetables (carrots, green beans, corn, peas) (about 1 3/4 cups), thawed
2 cups prepared instant mashed potatoes