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
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
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
LIPTON SHEPHERD'S PIE
This is the recipe that used to be on the side of the Lipton Onion Soup Mix box. I haven't seen it on the box for a while now, so decided to post it here so I'll always be able to find the recipe. It's easy and has great flavour.
Provided by Esmerelda
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, brown the ground beef in the cooking oil, adding the minced garlic after the meat is mostly browned. Drain excess fat. Add the soup mix, frozen veg, 1 1/4 cups milk, oregano, salt & pepper. Bring it all to a boil, then lower heat & simmer for 5 minutes. Turn the meat mixture into a 9x13 baking pan which has been lightly greased or sprayed with Pam. Meanwhile, peel & boil the potatoes til soft, then drain. Mash the potatoes, add the 1/4 cup warmed milk and 1 Tblsp. butter. Spread the potatoes over the meat filling to cover completely. Sprinkle with the grated cheddar. Bake at 350 degrees F for 30 minutes.
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
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