French Onion Shepherds Pie

A few weeks ago I made a recipe for French Onion Meatloaf (originally from Rachael Ray) with a few modifications and found it to be an absolute delight. Many of you tried it with wonderful results saying that you would be making that gravy over and over again, possibly even adding mushrooms to it to add another level of flavor. I was so impressed with it I thought the next time I make it I'll make meatballs and serve with the gravy over mashed potatoes when my moment of genius struck... French Onion Shepherds Pie. You are welcome. This is a fantastic casserole that is delicious and decadent the day you make it and beyond words as left overs. I hope you will give it a shot! For my classic Shepherds Pie click here.

French Onion Shepherds Pie: Serves 6-8

1lb Ground Beef - I'm using 93% Lean
2TB Worcestershire Sauce
1/2tsp Onion Powder
Salt & Pepper
3 Large Onions - Thinly Sliced
1TB Olive Oil
1/4tsp Ground Thyme
1 Bay Leaf
2TB Flour
14oz Can Beef Broth
1/2C White Wine (Optional)
1TB Butter
3-4 Medium Red Potatoes (approx 1.5lbs)
1/4C Sour Cream - I use Daisy's Light
1/4C Milk
1C Peas - Frozen
1C Corn - Frozen
1C Carrots - Thinly Sliced

In a sauce pot over medium low – medium heat add 1TB oil, onions, thyme, bay leaf, salt and pepper and toss to coat. Slowly cook for approximately 30 minutes, stirring often and caramelizing the onions. You want to be careful not to burn the onions, rather slowly cook them so they turn a nice caramel brown color. Once the onions have finished caramelizing add the flour and stir then add the beef stock and continue stirring, bringing up to a low simmer and letting the sauce thicken. Keep over low heat while you finish the recipe.

In a large saute pan over medium heat add beef, onion powder, Worcestershire sauce and salt and pepper. Brown the beef and drain. While the beef is in a colander pour the wine into the saute pan and return to the heat, with a spatula scrape the bottom of the pan to get any loose bits off the bottom. Add the onion sauce to the pan along with the beef and carrots. Allow to cook for 5-6 minutes at a simmer. Add the peas & corn, stir then pour into a 13x9 pan.

While the onions are caramelizing and the meat cooking you can get started on the mashed potatoes. Scrub the potatoes clean, cut into 1/2" chunks (I like to leave the skins on but you are welcome to peel them if you would like) and run under cold water for a moment to remove any excess starch. Place in a sauce pot and cover with cold water. Add approximately 1tsp of salt to the water and bring to a boil. Cook until fork tender, drain and add butter, milk, sour cream, salt and pepper to the potatoes, mash by hand or with an electric mixer but be careful to not over mix or they will get gummy.

Carefully spread the mashed potatoes over the meat mixture, lightly swirl a fork through the potatoes to create some ridges then place in a 400° oven for 30-35 minutes until the potatoes start to brown on the top. I actually made the filling the yesterday and put in the refrigerator and added mashed potatoes today, this is definitely something you can fully make ahead of time, refrigerate or freeze, then thaw and bake. If you live alone like me and are not going to be sharing the meal with a friend or two you can also make this in (2) 8x8 pans and freeze one before baking, and cook the other.

Remove and let cool for 5 minutes before serving. Scoop into a bowl and enjoy!

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WW: 8 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings
FYI - Points values do not change if you omit the wine.