French Onion Shepherd's Pie Recipe
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
- 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.
1-1/2 cups equals 563 calories, 27 g fat (11 g saturated fat), 101 mg cholesterol, 1,150 mg sodium, 42 g carbohydrate, 2 g fiber, 34 g protein.
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