French Onion Shepherd's Pie Recipe

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This hearty casserole has all of the rich flavor of the French onion soup my family loves. The cheese-topped mashed potatoes over the hearty combination of beef and onions makes it ideal for an autumn dinner. It doubles and freezes easily, so make one for tonight, and one for the freezer.—Jennifer Beckman, Falls Church, Virginia
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 2 large onions, halved and thinly sliced
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons brandy or additional reduced-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon stone-ground mustard
  • 3 cups mashed potatoes
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

1-1/2 cups: 563 calories, 27g fat (11g saturated fat), 101mg cholesterol, 1150mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 34g protein

Directions

  1. In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook for 35-40 minutes or until deep golden brown, stirring occasionally.
  2. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until well blended; cook 1 minute longer. Combine the broth, brandy, Worcestershire sauce and mustard. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in onions; heat through.
  3. Transfer beef mixture to a greased 8-in. square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and cheese is melted. Yield: 4 servings.
Originally published as French Onion Shepherd's Pie in The Taste of Home Cookbook 2011, p51


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Aquarelle
Reviewed Jan. 9, 2016

"I have not even completed the preparation of this dish and I already really like it! I sprinkled a teaspoon of sugar over the sliced onions to hasten the caramelization process, and I added half a bag of frozen "parrots and keys" (diced carrots and green peas) to the hamburger mixture just to give it a little color. Tomorrow I'll spread the mashed potatoes over the beef and sprinkle it all with the cheese and bake it. Grated Gouda was on sale so I got that instead of Swiss. I may change my mind after letting the beef layer sit in the fridge overnight, but I'm thinking now that the amounts of Worcestershire, brandy and mustard could be bumped up just a bit."

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