Directions

1. In a large skillet, saute the onion and pepper in oil until softened.
2. Add in the ground beef and cook, stirring frequently, until the beef is cooked and no longer pink. Drain off excess fat if desired.
3. Add in the Campbell's Condensed Cream of Mushroom Soup, milk, Worcestershire sauce, salt, pepper, garlic powder, and thyme, and cook for several minutes, stirring regularly. Add additional milk if necessary.
4. Add the frozen vegetables and cook for 3 to 4 minutes, stirring as they cook.
5. Use jumbo-sized foil baking cups (3 ½ inches in diameter) and place ¼ cup of the veggie/beef mixture into the bottom of each baking cup. Fill your ¼-cup sized measuring cup with mashed potatoes and place ¼ cup of mashed potatoes on top of the beef and veggies in each baking cup. Sprinkle the tops with dried parsley.
6. Place the baking cups on a large baking sheet and bake in a 350 degree oven for 20 to 25 minutes.
7. When the shepherd's pies are finished cooking, remove from the oven and top each one with a pinch of cheddar cheese. Pop back in the oven for 5 more minutes to melt the cheese.