Easy Weeknight Shepherd’s Pie

Step 1

For Topping: In a medium saucepan, place the potatoes. Cover with cold water and add the salt. Bring the potatoes to a boil over medium heat. Adjust the heat to a steady simmer, cover the pan, and cook for 12 to 15 minutes, or until the potatoes are tender.

Step 2

Drain and return the potatoes to the pan over low heat. Stir for a few seconds to dry the potatoes, and mash with a potato masher.

Step 3

Add the butter and hot milk to the pan. With a sturdy whisk, whisk until smooth. Add salt and pepper to taste. Fold in the green onions.  Reserve the cheese for topping the pie.

Step 4

For Filling: Heat the oven to 400 degrees.  Have on hand a 9-by-13-inch baking dish. Trim the leek, halve it lengthwise, and wash it thoroughly under cool running water to remove sand and grit. Thinly slice the leeks, including the tender part of the green stalk. Discard the tough dark green ends, or reserve them for stock.

Step 5

In a large (12-inch) skillet, over medium-high heat, heat the oil. Add the beef and cook, breaking it up with a potato masher, for 5 minutes, or until crumbled and lightly browned. Transfer to a plate.

Step 6

Set the skillet over medium-high heat. Add the remaining 1 tablespoon oil, leek, mushrooms, onion, garlic, carrots, celery, and rosemary to the skillet. Cook, stirring often, for 7 to 10 minutes, or until vegetables start to soften. Stir in the Worcestershire sauce, tomato paste, Campbell’s® 98% Fat Free Cream of Mushroom Soup, and broth. Stir in the cooked beef and transfer to the baking dish.

Step 7

Spread the mashed potato topping over the beef filling and sprinkle with the reserved cheese. Bake for 15 to 20 minutes, or until it’s hot all the way through and the top is golden brown. Let sit for 10 minutes before slicing and serving.