Shepherds Pie with Vegetable Soup

Shepherds Pie with Vegetable Soup
Shepherd's Pie with Vegetable Soup Header

Shepherds Pie with Vegetable Soup is an old recipe from way back and such a comforting meal. Especially with that whole can of Corn added in. For me, a Shepherd’s or Cottage Pie just has to have Corn in it. It’s just perfect with the Mashed Potatoes. The whole dish comes together pretty easily.

Shepherds Pie with Vegetable Soup Ingredients

Vegetable Soup Casserole Ingredients

Shepherds Pie with Vegetable Soup Ingredients

  • Ground Beef
  • Campbells Vegetable Soup
  • Canned Corn
  • Onion
  • Worcestershire Sauce
  • Garlic & Onion Powder
  • Mashed Potatoes
  • Salt & Black Pepper to taste

Use Campbell’s Vegetable Soup (284 ml) for best flavors. Other brands don’t really match up. When adding the Corn, include the liquids the Corn is canned with.

Buttery Mashed Potatoes

You can go with just regular Mashed Potatoes with Cream & Butter added in and Salt & Pepper to taste. For me, the flavors of the Buttery Mashed Potatoes is just so Rich & Good. The standard recipe given for Buttery Mashed Potatoes uses 500 g of Peeled Potatoes. For this recipe, about 200 g more is needed to top the Casserole. Use 700 g of Peeled Potatoes, but keep everything else the same. Adjusting with Salt & Pepper to taste.

500 g of Potatoes I found was not enough and 1000 g I found was too much. 700 g of Mashed Potatoes seems to be the perfect balance for a 2 1/2 quart casserole dish. Place a bowl on the digital scale and peel the Potatoes to add to the bowl. Repeat until you get about 700 g, about 5 Medium Potatoes. Then slice in half and dice or quarter each half to prepare them for steaming.

Creamy Buttered Mashed Potatoes

Buttery Mashed Potatoes

  • 700 g Peeled Potatoes 
  • 1/2 C 10 % Cream
  • 2 Tbl Butter 
  • 1 tsp Butter Popcorn Seasoning
  • 1/4 tsp Baking Powder
  • 1/8 tsp White Pepper
  • 1/8 tsp Cream of Tartar 

How to Make Shepherds Pie with Vegetable Soup

Preheat the oven to 400 F with the rack in middle position. The Potatoes will steam until tender on the back burner while cooking the filling.

Diced Potatoes in water

Diced Potatoes

Peel and weigh out 700 g of Potatoes. Slice in half and dice or quarter each half and place in a bowl with water to wash.

Steaming Potatoes

Steamed Potatoes

Bring the Steamer to a boil on the back burner. Steam the Potatoes until fork tender. About 15 – 20 minutes. While you cook the filling.

Ground Beef Seasoning and Onions

Ground Beef

Brown 1 lb. of Ground Beef in a skillet over medium high heat with 2 tsp of Worcestershire Sauce.

Then add in diced Onions and continue to cook until the Onions are translucent.

Vegetable Soup Casserole Filling


Add in the 2 cans of Campbell’s Vegetable Soup with 1 can of Corn and the Juices along with 1 tsp each of Garlic & Onion Powder. Mix well and cook 1 – 2 minutes.

Adjust the taste with Salt & Pepper if desired.

Two and half quart Vegetable Soup Casserole


Empty the filling into a 2 1/2 quart casserole. Pack down and smooth out evenly.

Vegetable Soup Casserole Mashed Potato Topping

Mashed Potatoes

Add all the ingredients for the Buttery Mashed Potatoes into a bowl and pass the Potatoes through a ricer or mash with a Potato Masher.

Spread out the Mashed Potatoes over the top evenly and cross-hatch the top with a fork for appearance and to get those crispy bits.

Baked Vegetable Soup Casserole


Set the casserole on top of a baking sheet to protect against any spill over and bake in the middle rack position at 400 F for about 25–30 minutes or until the top is golden. Remove and let cool for 15–20 minutes before serving.

Shepherds Pie with Vegetable Soup Pin

Shepherds Pie with Vegetable Soup

An old recipe from way back and such a comforting dish too. Ground Beef with Vegetable Soup, Onions and Corn. Topped off with Buttery, Rich Mashed Potatoes.
Prep Time10 minutes
Cook Time45 minutes
Rest Time20 minutes
Course: Main Course
Cuisine: Canadian
Keyword: Beef and Vegetable Soup Casserole, Cottage Pie, Shepherd’s Pie with Vegetable Soup, Shepherds Pie, Vegetable Soup Shepherd’s Pie
Servings: 8 portions
Author: JAH


  • 1 Skillet
  • 1 Steamer
  • 1 Casserole 2 1/2 Quarts
  • 1 Baking Sheet
  • 1 Ricer or Potato masher
  • 1 Bowl for the Potatoes
  • 1 Digital Scale


  • 1 lb. Ground Beef
  • 2 cans Campbell's Vegetable Soup - 284 ml each
  • 1 small Onion - diced
  • 2 tsp Worcestershire Sauce
  • 1 can Corn Kernels - 341 ml with liquid
  • 1 tsp Garlic & Onion Powder - each
  • To Taste Salt & Black Pepper

Buttery Mashed Potatoes

  • 700 g Peeled Potatoes
  • 1/2 C Cream 10 %
  • 2 Tbl Butter
  • 1 tsp Butter Popcorn Seasoning
  • 1/4 tsp Baking Powder
  • 1/8 tsp White Pepper
  • 1/8 tsp Cream of Tartar
  • To Taste Salt & Pepper


  • Preheat the oven to 400 F with the rack in middle position and place the steamer on the back burner.
    Peel the Potatoes and weigh out. Slice in half length wise, then dice or quarter each half. Wash the Potatoes and then place into the Steamer on the back burner until fork tender, about 15–20 minutes.
  • Heat a skillet up over medium high heat and add the Ground Meat with Worcestershire. Brown the ground meat, then add the Onions and cook until translucent.
  • Empty 2 cans of Campbell's Vegetable Soup in with 1 can of Corn with the liquids, Garlic Powder & Onion Powder. Continue to cook for 1–2 minutes, mixing well. Adjust the seasoning with Salt & Black Pepper if desired. Empty into a Casserole dish and spread out evenly.
  • Combine the Ingredients for the Mashed Potatoes into a bowl and run the Potatoes through a Ricer into the bowl. Mix well, taste and adjust the Salt & Pepper if needed. Top the Casserole and Spread out evenly. Make a cross-hatch on top with a fork.
  • Place into the oven on top of a baking sheet to catch any spill over and bake for 25–30 minutes or until the top is golden. Remove and let cool for 15 – 20 minutes before serving.


Use Campbell’s Vegetable Soup. Other brands of Vegetable Soup are not so good. 
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