Comforting Shepherd’s Pie Using Tomato Soup

If you ask me, comfort food doesn’t get much better than shepherd’s pie.

This cozy twist on the classic uses Campbell’s tomato soup to create a rich, savory sauce that seeps into every layer. Ground lamb (or beef, if you prefer) mingles with tender vegetables under a blanket of creamy mashed potatoes.

It’s the kind of dish that reminds me of those nights when Mom would make something special, turning simple ingredients into a meal that brought everyone to the table. The tomato soup adds a subtle sweetness that kids love, while keeping all the homey goodness adults expect.

It’s a no-fuss family dinner that’s perfect for chilly evenings, and even better as leftovers the next day.

What Kind of Ground Beef Should I Use?

For a classic shepherd’s pie, you’ll want to think about the fat content of your ground beef. An 80/20 blend (that’s 80% lean meat to 20% fat) is ideal for this dish since it provides enough fat to keep the meat juicy and flavorful, but not so much that your pie becomes greasy. If you prefer leaner meat, 85/15 will work too, though you might notice slightly less richness in the final dish. When you’re at the store, look for beef that’s bright red in color and feels firm to the touch. If you’re buying ahead of time, ground beef will keep in the fridge for 1-2 days, or you can freeze it for up to 3 months – just be sure to thaw it completely in the refrigerator before cooking.

Options for Substitutions

This simple shepherd’s pie recipe is pretty forgiving and works well with several substitutions:

• Ground beef: You can easily swap ground beef with ground turkey, lamb (which would make it a traditional shepherd’s pie), or even plant-based meat alternatives. Just note that turkey might need extra seasoning since it’s less flavorful than beef.
• Tomato soup: If you’re out of tomato soup, try using 1 can of crushed tomatoes mixed with 1/2 cup of beef broth and 1 tablespoon of tomato paste. You could also use cream of mushroom or cream of tomato soup for a different twist.
• Green beans: Feel free to switch up the vegetables – frozen peas, corn, carrots, or mixed vegetables all work great here. Fresh or frozen vegetables can replace canned ones – just cook them until tender first.
• Mashed potatoes: While regular mashed potatoes are classic, you can try cauliflower mash for a low-carb option, or even sweet potato mash for a different flavor. If using instant mashed potatoes, that’s fine too!
• Creole seasoning: No creole seasoning? Use seasoned salt, or make your own blend with equal parts garlic powder, paprika, and black pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Shepherd’s Pie with tomato soup is not draining the ground beef properly after browning, which can lead to a greasy, soupy filling that won’t hold together when served. Another common error is adding too much liquid – while the tomato soup provides great flavor, make sure to drain those green beans thoroughly, or your filling will become runny and affect the overall texture of the dish. The mashed potato topping can make or break your pie – avoid spreading cold potatoes on top of the hot filling, as they’ll be difficult to spread evenly; instead, work with warm potatoes and use a fork to create small peaks on the surface, which will brown beautifully in the oven. For the best results, let your Shepherd’s Pie rest for 10-15 minutes after baking, allowing the filling to set and making it much easier to portion and serve without falling apart.

What to Serve With Shepherd’s Pie?

This hearty shepherd’s pie is basically a complete meal in itself, but a few simple sides can make it even better! A crisp green salad with a light vinaigrette helps balance out the richness of the meat and potatoes – I like to toss in some cucumber and cherry tomatoes for extra freshness. For veggie lovers, some steamed broccoli or roasted carrots make great companions to this comfort food classic. If you’re feeding a hungry crowd, warm dinner rolls or crusty bread on the side are perfect for soaking up any extra sauce from the pie.

Storage Instructions

Keep Fresh: This cozy shepherd’s pie will stay good in the fridge for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually get better after a day or two as everything melds together!

Freeze: Good news – shepherd’s pie is perfect for freezing! Let it cool completely, then cover tightly with foil and freeze for up to 3 months. You can freeze it whole or portion it into individual servings for easy weeknight dinners.

Reheat: To warm up your shepherd’s pie, pop it in the oven at 350°F for about 30-35 minutes if thawed, or 45-50 minutes if frozen. Cover with foil while reheating to keep the potatoes from drying out. For single servings, the microwave works great – just heat in 1-minute intervals until it’s heated through.

Make Ahead: You can assemble this pie a day ahead and keep it in the fridge before baking. Just add an extra 10-15 minutes to the baking time if you’re cooking it straight from the fridge.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 180-200 g

Ingredients

For the meat mixture:

• salt, to taste
• 20 oz canned tomato soup, undiluted (I use Campbell’s)
• pepper, to taste
• 1/2 cup diced onions (about 1 medium onion)
• 1 lb ground beef (80/20 blend works best)
• 14 oz canned green beans (drained and rinsed)
• 1/4 tsp creole seasoning (for a subtle kick)

For the topping:

• 4 cups prepared mashed potatoes (add butter and cream for creamier texture)

Step 1: Prepare Your Mise en Place and Preheat

• 1 butter
• 1/2 cup diced onions
• 14 oz canned green beans

Preheat your oven to 350°F and butter a 9×13 inch baking dish generously, making sure to coat the bottom and sides.

While the oven heats, dice your onion into small, uniform pieces—this ensures even cooking and helps the onions break down into the meat mixture.

Drain and rinse your canned green beans in a colander to remove excess sodium and liquid, which keeps the filling from becoming watery.

Having everything prepped and ready before you start cooking on the stovetop will let you move smoothly through the next steps without interruption.

Step 2: Brown the Ground Beef with Aromatics

• 1 lb ground beef

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks.

Once the beef is mostly browned (about 3-4 minutes), add the diced onions and continue cooking for another 2-3 minutes, stirring occasionally, until the onions soften and become translucent.

The beef should be fully cooked with no pink remaining.

I like to drain any excess fat at this point if there’s a significant amount pooling in the pan—this keeps the final dish from being overly rich, but a little fat adds flavor so don’t feel like you need to remove it all.

Step 3: Build the Filling with Seasoning and Sauce

• salt, to taste
• pepper, to taste
• 1/4 tsp creole seasoning
• 20 oz canned tomato soup, undiluted
• drained green beans from Step 1

Reduce the heat to medium and season the cooked beef and onions with salt, pepper, and creole seasoning, stirring to distribute the spices evenly throughout the meat.

Pour in the undiluted tomato soup directly into the skillet—the concentrated soup will coat the meat and create a rich, flavorful base for the pie.

Add the drained green beans and stir everything together, then let the mixture simmer gently for about 5 minutes.

This brief cooking time allows the flavors to meld together and the soup to warm through without overcooking the beans.

Step 4: Assemble and Bake the Shepherd’s Pie

• meat mixture from Step 3
• 4 cups prepared mashed potatoes

Transfer the hot meat and green bean mixture from Step 3 into your prepared baking dish, spreading it evenly across the bottom.

Dollop the mashed potatoes over the filling and use a spatula or the back of a spoon to spread them into an even layer, covering the meat mixture completely—this creates a seal that helps trap moisture and prevents the filling from drying out.

For a more visually appealing finish, I like to create some texture on top by dragging the back of a fork across the potatoes before baking; this creates little peaks that brown beautifully.

Step 5: Bake Until Bubbly and Golden

Place the assembled shepherd’s pie in your preheated 350°F oven and bake for 15 minutes until the filling is bubbling around the edges and the potato topping begins to turn golden brown.

The bubbling around the edges is your visual cue that the pie is heated through completely.

If you’d like a more golden top, you can turn on the broiler for the last 1-2 minutes of cooking, but watch closely to prevent burning.