I am a fan of all-in-one-dish casseroles, but the rest of my family, well, not so much. So variations of shepherd’s pie only appear here once every few years. And this year, right now, is the time!

First, a little history. What I have always considered Shepherd’s Pie is in fact Cottage Pie. Around since the late 18th century, both are baked savory meat dishes with mashed potatoes as a topping. Shepherd’s pie is an Irish dish made with lamb or mutton. Cottage pie is an English dish that uses beef for the protein. Here in the States, beef is typically the meat of choice, and the two names are used interchangeably, with shepherd’s pie being the preferred moniker.

This variation has 3 main ingredients: ground beef, mashed potatoes, and caramelized onions. The directions include making the mashed potatoes, but the dish can be assembled using 3 cups of previously made mashed potatoes. The onions will take some time, but It is important to cook them slowly to maximize the sugars and flavor of the onions.

As for the other iterations of shepherd’s pie we have enjoyed, Mushroom Shepherd’s Pie is a vegetarian option, Turkey & Leek Shepherd’s Pie will use up some of those turkey leftovers in a few weeks, and Sweet Potato Shepherd’s Pie is an awesome twist on the more traditional casseroles!

French Onion Shepherd’s Pie (adapted from tasteofhome.com)  Total Time Required: 75 minutes, Prep Time: 45 minutes, Bake Time: 30 minutes, Makes: 4 servings

Ingredients:

• 1-3/4 pound Yukon Gold potatoes, peeled and cut into 1″ cubes
• 2 tablespoons butter
• 1/4 – 1/3 cup milk
• 2 large onions, halved and thinly sliced
• 1 tablespoon olive oil
• 1 pound ground beef
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 14-1/2 ounces beef broth
• 2 tablespoons brandy
• 1 tablespoon Worcestershire sauce
• 1 cup shredded Swiss cheese
• salt & freshly ground black pepper, to taste

Directions:

Preheat oven to 375°F. In a large skillet, sauté the onions in oil until softened.

Reduce the heat to medium-low and cook for 35-40 minutes or until the onions are a deep golden brown color, stirring occasionally.

Meanwhile, to a large pot, add the potatoes with enough water to cover them by 1″ and bring them to a boil over high heat. Reduce the heat to low and simmer the potatoes for 15-20 minutes, until they are fork tender.

When the potatoes are cooked, drain them well and mash them in the pot. Add the butter and mix it in. Add enough milk to make the potatoes smooth.

In a large skillet, cook the beef over medium heat until it is no longer pink, breaking up any chunks.

When the beef is cooked through, crumble the beef and drain the fat off. Return the pan to the heat and stir in the flour and 1/2 teaspoon of salt until it is well blended. Cook for 1 minute longer.

Combine the broth, brandy, Worcestershire sauce, and mustard.

Gradually stir the sauce into the pan. Bring the beef mixture to a boil, cooking and stirring for 5 minutes, until thickened.

Transfer the beef mixture to a greased 8-inch square baking dish. Spread the caramelized onions evenly over the top of the beef.

Spread the mashed potatoes over top of it all.

Sprinkle the cheese evenly over the top.

Bake, uncovered, for 30-35 minutes or until bubbly and the cheese is melted. If desired, turn the oven to broil and place the baking dish under it for about 3 minutes, until the top is golden brown.

Serve immediately.

Casseroles make for wonderful cold weather meals!  ~Linda

French Onion Shepherd’s Pie (adapted from tasteofhome.com)  Total Time Required: 75 minutes, Prep Time: 45 minutes, Bake Time: 30 minutes, Makes: 4 servings

Ingredients:

• 1-3/4 pound Yukon Gold potatoes, peeled and cut into 1″ cubes
• 2 tablespoons butter
• 1/4 – 1/3 cup milk
• 2 large onions, halved and thinly sliced
• 1 tablespoon olive oil
• 1 pound ground beef
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 14-1/2 ounces beef broth
• 2 tablespoons brandy
• 1 tablespoon Worcestershire sauce
• 1 cup shredded Swiss cheese
• salt & freshly ground black pepper, to taste

Directions:

Preheat oven to 375°F. In a large skillet, sauté the onions in oil until softened. Reduce the heat to medium-low and cook for 35-40 minutes or until the onions are a deep golden brown color, stirring occasionally.

Meanwhile, to a large pot, add the potatoes with enough water to cover them by 1″ and bring them to a boil over high heat. Reduce the heat to low and simmer the potatoes for 15-20 minutes, until they are fork tender. When the potatoes are cooked, drain them well and mash them in the pot. Add the butter and mix it in. Add enough milk to make the potatoes smooth.

In a large skillet, cook the beef over medium heat until it is no longer pink, breaking up any chunks. When the beef is cooked through, crumble the beef and drain the fat off. Return the pan to the heat and stir in the flour and 1/2 teaspoon of salt until it is well blended. Cook for 1 minute longer. Combine the broth, brandy, Worcestershire sauce, and mustard. Gradually stir the sauce into the pan. Bring the beef mixture to a boil, cooking and stirring for 5 minutes, until thickened.

Transfer the beef mixture to a greased 8-inch square baking dish. Spread the caramelized onions evenly over the top of the beef. Spread the mashed potatoes over top of it all. Sprinkle the top of the potatoes with the cheese. Bake, uncovered, for 30-35 minutes or until bubbly and the cheese is melted. If desired, turn the oven to broil and place the baking dish under it for about 3 minutes, until the top is golden brown. Serve immediately.