Mini Shepherd's Pies

Ingredients

• Servings: 6
• 12 jumbo-size (3 1/2-inch) foil baking cups
• 1 pound ground beef
• 2 cloves garlic, minced
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free)
• 1 cup frozen mixed vegetables
• 1 tablespoon worcestershire sauce
• 3 cups hot prepared mashed potatoes
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat the oven to 350 degrees f. line 12 (2 1/2-inch) muffin-pan cups with the baking cups.
• cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. pour off any fat.
• add the garlic to the skillet and cook and stir for 1 minute. remove the skillet from the heat. stir in the soup, vegetables and worcestershire sauce. spoon about 1/4 cup beef mixture into each baking cup. spread or pipe about 1/4 cup potatoes on top of each.
• bake for 20 minutes or until the minis are hot. top each with 1 tablespoon cheese.
• bake for 5 minutes or until the cheese is melted.