Best French Onion Shepherds Pie Skillet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH ONION SHEPHERD'S PIE



French Onion Shepherd's Pie image

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

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

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



French Onion Shepherd's Pie image

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

5 medium potatoes, peeled and cubed
1 cup shredded Cheddar cheese, divided
⅛ cup milk
1 green onion, chopped
1 tablespoon salted butter
1 pound ground beef
2 tablespoons all-purpose flour
¼ teaspoon ground black pepper, or more to taste
1 (10.5 ounce) can condensed French onion soup
¼ cup water
1 cup frozen peas

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

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

Related Topics