French Onion Shepherd’s Pie
Total TimePrep: 45 min. Bake: 30 min.
- 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 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.
Nutrition Facts1-1/2 cups: 563 calories, 27g fat (11g saturated fat), 101mg cholesterol, 1150mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 34g protein.
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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.