FRENCH ONION SHEPHERD'S PIE
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 make 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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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. If desired, increase heat to 475° and bake an additional 8-10 minutes until top is golden brown.
Nutrition Facts : Calories 563 calories, Fat 27g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1150mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
FRENCH ONION SHEPHERD'S PIE SKILLET
Brothy, richly flavored French onion soup meets shepherd's pie in this comfort food mashup that couldn't be easier. Ground beef and Progresso™ beef flavored broth create a deeply savory base for this meal, so there's no need to spend hours stewing meat and making broth. Betty Crocker™ roasted garlic mashed potatoes make for a fluffy and cheesy topping that's a perfect replacement for the cheese toast of French onion soup. So next time you need a cozy weeknight meal full of flavor and low on fuss, you know what's on the menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
- Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.
Nutrition Facts : Calories 650, Carbohydrate 34 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 20 g, ServingSize About 1 1/2 Cups, Sodium 1380 mg, Sugar 6 g, TransFat 1 1/2 g
FRENCH ONION SHEPHERD'S PIE
Easy shepherd's pie with ground beef and French onion soup that tastes great.
Provided by SandyH
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
- Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
- Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 638.9 calories, Carbohydrate 62.2 g, Cholesterol 111.8 mg, Fat 27.7 g, Fiber 8.3 g, Protein 36 g, SaturatedFat 13.6 g, Sodium 965.5 mg, Sugar 7.6 g
FRENCH ONION TURKEY SHEPHERD'S PIE
In this healthier version of a traditional recipe, I punch up the flavor of turkey with caramelized onions and brandy, cut saturated fat with heart-healthy canola oil, and save a few calories for a sprinkling of gooey cheese. Serve with a side of lemony green beans and everyone's happy! -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onions and 1/4 teaspoon salt in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Drain potatoes. Mash with 1/4 cup broth and pepper; set aside and keep warm., In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the flour, brandy, mustard, Worcestershire sauce and remaining broth and salt. Cook and stir for 5-7 minutes or until thickened. Stir in peas and onion mixture., Transfer to a 1-1/2-qt. baking dish coated with cooking spray; spread with potato mixture. Bake, covered, at 375° for 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until golden brown.
Nutrition Facts : Calories 360 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 803mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
FRENCH SHEPHERD'S PIE
From Bocuse in Your Kitchen Suggestion: This dish is a meal itself; serve it with a green salad. Variation: If you like, homemade tomato sauce or grated swiss cheese can be spread over the surface of the potatoes instead of butter before baking.
Provided by Stephanie Z.
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes in lightly salted water for 30 minutes, then drain and puree in a food mill of mash until smooth. Add the milk, then beat in the egg, cheese, and a little salt, pepper, and nutmeg. Reserve.
- Preheat the over to 400°F.
- Place the chopped meat, onion, tomato paste, salt, and pepper in a mixing bowl. Beat together with a wooden spoon and reserve.
- Butter a baking dish (preferably porcelain or enameled cast iron). Spread half of the mashed potatoes evenly over the bottom in a thick layer, then pour in the meat mixture and spread it out evenly over the potatoes. Pour in the remaining potatoes and use a fork to spread them over the meat and to decorate the surface by making lines and patterns over it.
- Dot the surface with softened butter, then place in the oven and bake for 45 minutes or until brown on top.
- Serve hot from the oven in the dish.
Nutrition Facts : Calories 245, Fat 11.2, SaturatedFat 6.9, Cholesterol 55.4, Sodium 126.2, Carbohydrate 28.2, Fiber 3.4, Sugar 2.6, Protein 8.9
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FRENCH ONION SHEPHERD'S PIE W/ CAULIFLOWER MASH
From thefirstmess.com
5/5 (68)Calories 226 per servingCategory Main Course, Side Dish
- Heat a large soup pot over medium heat. Pour in the olive oil and swirl it around. Add all of the sliced onions to the pot. You should hear a moderate sizzle. Sauté the onions, stirring often, until they are just starting to soften on the edges. Then, lower the heat slightly.
- Keep cooking and stirring the onions occasionally until they are light golden brown, jammy, and super sweet. Not quite in the caramelized state, but getting there. This process will take anywhere from 45 minutes to an hour. Add splashes of water if the onions start to dry up/stick.
- Increase the heat back to medium. Add the thyme, bay leaf, and garlic to the pot and stir until fragrant, about 30 seconds. Add the tomato paste and stir. Cook for about one minute. Add the lentils to the pot and stir. Then, add the sherry vinegar and tamari to the pot. Scrape up any browned bits on the bottom of the pot. Season everything with salt and pepper. Add the vegetable stock to the pot and stir once more. Cover the pot and bring it to a boil. Lower the heat to a simmer and then cook until lentils are tender, about 25-30 minutes. There should be just enough liquid to surround the onions and lentils. Add more vegetable stock if necessary.
- Remove the bay leaf from the pot and allow the French onion base to cool slightly before transferring to a large (12-inch), oven-safe skillet or other baking dish. Set aside.
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5/5 (1)Total Time 45 minsCategory Casserole, Entree, Main CourseCalories 481 per serving
- Prepare a 11 x 7 inch dish by spraying with nonstick cooking spray. Preheat the oven to 350 degrees F.
- Add sliced carrots, flour, pepper, water and French onion soup and bring to a gentle simmer for 5 minutes.
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