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
- 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
- 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.
- 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.
- 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
Reviews for French Onion Shepherd's Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review