Mini Shepherd's Pies

Yield

6 servings

15

35

: 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

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.

Calories: 340 kcal

Carbohydrates: 26.8 g

Cholesterol: 65 mg

Fat: 16.7 g

Fiber: 3.5 g

Protein: 19.6 g

Sodium: 845 mg