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French Onion Shepherd’s Pie
This hearty casserole has all of the rich flavor of the French onion soup my family loves. The combination of the cheese-topped mashed potatoes and savory beef and onions is ideal for an autumn dinner. It doubles and freezes easily, so make one to eat tonight, and one for the freezer for later.—Jennifer Beckman, Falls Church, Virginia
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 shredded Swiss cheese
Directions
- 1. Preheat oven to 375°. In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook for 35-40 minutes or until the onions are a deep golden brown, stirring occasionally.
- 2. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; crumble beef; 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, for 30-35 minutes or until bubbly and cheese is melted. If desired, increase heat to 475° and bake an additional 8-10 minutes until top is golden brown.
Nutrition Facts
1-1/2 cups: 563 calories, 27g fat (11g saturated fat), 101mg cholesterol, 1150mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 34g protein.
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