French Onion Shepherd's Pie
Serving Size / Yield
- 1 lb. ground beef
- 3-4 red potatoes
- 1 C. of frozen peas
- 1 C. of frozen corn
- 1 C. of carrots sliced thin
- 2 Tbs. of Worcestershire sauce
- ½ tsp. of onion powder
- 3 large onions
- 1 bay leaf
- 2 Tbs. of flour
- ½ C. of white wine
- 1 can (14oz) of beef broth
- 1 Tbs. of butter
- ¼ C. of sour cream
- ¼ C. of milk
- salt and pepper to taste
In a sauté pan over medium heat, add 1 tablespoon of oil. Add the onions, bay leaf, salt and pepper. Cook over for about 30 minutes stirring occasionally. You want the onions to caramelize and be sure not to burn them.
When the onions are caramelized, add the beef broth. Cook over low heat and allow the sauce to thicken.
In another large skillet, combine beef, onion powder, Worcestershire sauce, salt, and pepper. Brown the beef until fully cooked. Using a colander, drain the grease and return to the pan.
While the beef is still in the colander, pour the wine into the pan and continue to heat.
Next, add the onion sauce, beef, and carrots. Cook for about five minutes and add the peas and corn.
Stir the mixture and pour into a 13x9 inch pan.
Next you want to prepare your potatoes. Wash and slice the potatoes, but do not peel them. Boil in water until the potatoes are tender.
Next, add milk and sour cream and whip the potatoes with an electric mixer.
Pour the potatoes in the pan evenly, covering the meat and onion mixture completely.
Season with salt and pepper.
Bake in the over at 400 degrees for 30 to 35 minutes.