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Mini Shepherd's Pies

"Here's a new way to enjoy a classic comfort food! Your favorite shepherd's pie ingredients are combined, spooned into muffin-pan cups and baked to delicious perfection. Each mini pie is full of flavor and sure to become a weeknight family favorite."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

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.

Notes :

Ingredient Note: You can also use regular-size foil baking cups to make this recipe. Reduce the mashed potatoes to 2 1/2 cups, and spread about 3 tablespoons on each mini. Proceed as directed above.
Alternate Preparation: To brown the tops of the minis, bake the minis as directed above for 20 minutes. Sprinkle with the cheese and broil for 2 minutes or until the cheese is melted and the potatoes are lightly browned.

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