French Onion Shepherd’S Pie

• 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

1. 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.
2. 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.
3. Transfer beef mixture to a greased 8-in. square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, at 375u0b0 for 30-35 minutes or until bubbly and cheese is melted. If desired, increase heat to 475u0b0 and bake an additional 8-10 minutes until top is golden brown.

onions, canola oil, ground beef, flour, salt, beef broth, brandy, worcestershire sauce, stoneground mustard, potatoes, swiss cheese

Taken from www.tasteofhome.com/recipes/french-onion-shepherd-s-pie/ (may not work)