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Shepherd’s Pie with Cream of Mushroom Soup

This easy shepherd’s pie with cream of mushroom soup is bursting with rich flavors and textures. Fluffy, creamy mashed potatoes hide a delicious mixture of ground beef, veggies, and canned soup that blend together as the pie bakes in the oven. A satisfying dinner the whole family will love!

Campbell soup shepherds pie

Easy shepherd’s pie with cream of mushroom soup

If you are craving comfort food, you landed in the right place. This shepherd’s pie with cream of mushroom soup is the ultimate comfort food.

This version has all the classic flavors, but instead of making the gravy from scratch, we’ll take a shortcut and use a can of condensed mushroom soup.

The result is a rustic casserole full of meaty flavors and hearty vegetables, topped with pillowy mashed potatoes baked to golden brown perfection.

This easy shepherd’s pie is a satisfying meal for a cold day that will warm you up and make you feel good. And the best bit? You can prepare it in advance. I also like making this dish to use up leftover mashed potatoes.

I love easy dinner recipes. If you do too, you’ll have to try this evaporated milk mac and cheese, homemade hamburger helper, and these amazing stuffed shells for your next family weeknight meal.

shepherds pie ingredients

Ingredients

Browned beef, hearty veggies, mashed potatoes, and cream of mushroom soup is the power quad that will make your tastebuds sing. Here’s everything you need to put this tasty shepherd’s pie with mushroom soup together. All measurements can be found in the recipe card below.

  • Ground beef: If you don’t have ground beef or want to switch it up, you can use ground turkey or ground lamb. The flavor will be slightly different, but still delicious.
  • Frozen vegetables: I love the combination of peas, corn, and carrots. It’s a great way to get a variety of veggies into the pie.
  • Herbs + spices: A combination of dried parsley, rosemary, thyme, salt, and pepper lets the flavors come through.
  • Worcestershire sauce adds a nice umami flavor that creates saltiness and depth of flavor.
  • Cream of mushroom soup is what creates the sauce. It gives the meat layer a creamy texture and adds lots of flavor to the pie. Using canned soup instead of making gravy from scratch cuts down on the prep time and ingredients list.
  • Potatoes: I used russets, peeled and cut into 1-inch / 2.5 cm chunks. While you can prepare the mashed potatoes fresh, it’s also a handy recipe for leftover mashed potatoes.
  • Half-and-half makes the mashed potatoes really creamy. You can use 1 part milk and 1 part cream to make your own half-and-half if you don’t have it. Feel free to use all whole milk if you want a lighter option.
  • Garlic adds nice flavor and dimension to the potato topping.
Campbell's shepherds pie recipe

Mashed potatoes

Before making the pie, let’s whip up creamy garlic mashed potatoes to go on top of the shepherd’s pie. Here’s what to do:

  1. Bring water to a boil. Add several cups of water and 1 teaspoon of salt to a large pot. Bring to a boil over high heat.
  2. Cook potatoes. Rinse the chopped potatoes under cold water to remove the starch. Drain and then add to the boiling water. Cook until fork tender, drain well, and return the potatoes to the pot.
  3. Make garlic butter. As the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 3 minutes until soft and fragrant, stirring often.
  4. Mash potatoes. Use a potato masher to break down the potatoes until mostly smooth. Gently stir in the half-and-half and garlic butter. Season with salt and pepper according to your taste.
  5. Keep warm. Keep the mashed potatoes warm while you make the filling.
shepherds pie recipe with cream of mushroom soup

How to make shepherd’s pie with cream of mushroom soup

Once the mashed potatoes are ready, it’s pie time. The filling is easy to prepare with cream of mushroom soup and the flavors are incredible.

  1. Prep. Preheat the oven to 375°F / 190°C / gas mark 5.
  2. Brown beef and sauté onion. Add the ground beef and onion to a large cast-iron skillet. Cook over medium until the meat has browned and the onion softened, for about 5 to 7 minutes.
  3. Add the veggies and herbs. Stir in the carrots, peas, corn, parsley, rosemary, and thyme. Cook until the vegetables just start to soften, about 10 minutes. Add the garlic and cook until fragrant.
  4. Add canned soup. Pour the cream of mushroom soup and Worcestershire sauce into the skillet and stir. Simmer until everything s combined, and the gravy starts to simmer, about 3 minutes. Season with salt and pepper according to your taste.
  5. Assemble shepherd’s pie. If you use a cast-iron skillet or ovenproof pan, you can spread the mashed potatoes right over the filling. Otherwise, transfer the filling to a 9-inch oval or square baking dish. Spread the mashed potatoes evenly over the top of the filling.
  6. Bake pie. Bake the shepherd’s pie for 15 to 20 minutes, until the filling is bubbly and the mashed potatoes start browning.
  7. Serve. Remove the dish from the oven and serve right away. Enjoy!
cream of mushroom soup shepherds pie

Recipe tips

Ready to go ahead with this creamy shepherd’s pie recipe? Read through my tips below to ensure yours turn out a success:

  • Potato texture: I like to leave my mashed potatoes slightly chunky, but if you prefer smooth, mash all the way. A regular, hand-help potato masher works just fine to mash the potatoes. Of course, you can also use a mixer and beaters for mashing.
  • Make it cheese: Feel free to add 1 1/2 cups of grated cheddar cheese or a mixture of cheddar and parmesan cheese to the mashed potatoes.
  • Bake on a lined baking pan: Shepherd’s pie tends to bubble over as it happily bakes away in the oven. Place the skillet on a baking sheet lined with aluminum foil to keep clean-up minimal.
  • Crockpot shepherd’s pie: Grease the bottom of a crockpot with non-stick cooking spray and transfer the meat and veggies mixture into the crockpot. Layer the mashed potatoes on top and place on low for 3 to 4 hours or on high for 2 hours.
  • Short on time? Instead of making the mashed potatoes from scratch, swap in instant mashed potatoes.
Campbell's shepherds pie

Serving suggestions

Shepherd’s pie is pretty filling and can be a full meal on its own. But if you want to serve a side dish to go with it, I’ve collected a few delicious recipes that go well with shepherd’s pie:

shepherds pie with mushroom soup

Storage instructions

Make Campbell’s shepherd’s pie recipe ahead of time

You can prepare this creamy shepherd’s pie recipe ahead of time. Store if fully assembled in the refrigerator for up to 2 days before baking. Make-ahead meals are super convenient for busy weeknights, and this one always hits the spot.

How to store shepherd’s pie with cream of mushroom soup

Leftover creamy shepherd’s pie will keep in the fridge, tightly covered, or stored in an airtight container, for up to 3 days.

Reheat shepherd’s pie with mushroom soup

You have a few options when it comes to reheating shepherd’s pie:

  • Microwave: Reheat individual portions in the microwave for a minute or two. Stir to break up the mashed potatoes so you don’t have any hot pockets.
  • Oven: Alternatively, cover the whole pie tightly with aluminum foil and bake in the oven at 350°F / 180°C / gas mark 4 for about 20 minutes or until heated through. Remove the foil for the last 5 minutes of baking.

How to freeze Campbell’s shepherd’s pie

You can freeze shepherd’s pie recipe with cream of mushroom soup. I recommend freezing it in an ovenproof dish for easy baking once it thaws. A glass baking dish or a disposable dish are good options. Wrap tightly in plastic wrap and then tin foil. Freeze for up to 1 month.

When it’s time to eat, remove the plastic and foil and bake from frozen, adding about 20 minutes to the baking time.

Shepherds pie with cream of mushroom soup

Shepherd's Pie Recipe with Cream of Mushroom Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This easy shepherd's pie with cream of mushroom soup is bursting with rich flavors and textures. Fluffy, creamy mashed potatoes hide a delicious mixture of ground beef, veggies, and canned soup that blend together as the pie bakes in the oven. A satisfying dinner the whole family will love!

Ingredients

Mashed Potatoes

  • 2 lb / 900 g russet potatoes, peeled and cut into 1/2-inch / 1.5 cm chunks
  • 2 tbsp salted butter
  • 2 garlic cloves, minced
  • 1/2 cup / 120 ml / 4 fl oz half-and-half
  • salt and pepper, to taste

Filling

  • 1 lb / 450 g lean ground beef
  • 1 large yellow onion, diced
  • 2 cups / 320 g / 11.3 oz frozen mixed vegetables
  • 1 tbsp fresh parsley (or 1 tsp dried)
  • 1 tsp fresh rosemary (or 1/2 tsp dried)
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 2 garlic cloves, minced
  • 1 x 15-oz can cream of mushroom soup
  • 2 tbsp Worcestershire sauce
  • salt and pepper, to taste

Instructions

    Mashed Potatoes

  1. Bring water to a boil. Add several cups of water and 1 teaspoon of salt to a large pot. Bring to aboil over high heat.
  2. Cook potatoes. Rinse the chopped potatoes under cold water to remove the starch. Drain and then add to the boiling water. Cook until fork tender, drain well, and return the potatoes to the pot.
  3. Make garlic butter. As the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 3 minutes until soft and fragrant, stirring often.
  4. Mash potatoes. Use a potato masher to break down the potatoes until mostly smooth. Gently stir in the half-and-half and garlic butter. Season with salt and pepper according to your taste.
  5. Keep warm. Keep the mashed potatoes warm while you make the filling.

Shepherd's Pie

  1. Prep. Preheat the oven to 375°F / 190°C/ gas mark 5.
  2. Brown beef and sauté onion. Add the ground beef and onion to a large cast-iron skillet. Cook over medium until the meat has browned and the onion softened, for about 5 to 7 minutes.
  3. Add the veggies and herbs. Stir in the carrots, peas, corn, parsley, rosemary, and thyme. Cook until the vegetables just start to soften, about 10 minutes. Add the garlic and cook until fragrant.
  4. Add canned soup. Pour the cream of mushroom soup and Worcestershire sauce into the skillet and stir. Simmer until everything s combined, and the gravy starts to simmer, about 3minutes. Season with salt and pepper according to your taste.
  5. Assemble shepherd's pie. If you use a cast-iron skillet or ovenproof pan, you can spread the mashed potatoes right over the filling. Otherwise, transfer the filling to a 9-inchoval or square baking dish. Spread the mashed potatoes evenly over the top of the filling.
  6. Bake pie. Bake the shepherd's pie for 15 to20 minutes, until the filling is bubbly and the mashed potatoes start browning.
  7. Serve. Remove the dish from the oven and serve right away. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 438mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 22g

Reasons to love shepherd’s pie with cream of mushroom soup

  • Amazing texture: Good textured food is the best, and this shepherd’s pie definitely delivers in the texture department. The veggies have a nice bite paired with fluffy mashed potatoes and juicy meat. It’s texture paradise!
  • Exciting flavor: The combination of garlic, herbs, and canned mushroom soup gives this dish great taste. The aromas come together beautifully and without overpowering the vegetables.
  • Great way to use leftover mashed potatoes: Leftover mashed potatoes isn’t as good plain on the second day. And that’s why this Campbell soup shepherd’s pie is a lifesaver: it allows you to repurpose your mashed potatoes in a delicious way.
Shepherds pie with cream of mushroom soup

More cozy dinner ideas

Here are a few of our other favorite dinner recipes that I like to serve all the time, and I think you and your family will love them just as much as mine does!

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