Last updated on January 12th, 2022
It doesn’t get any more “comfort food” than this Easy Hamburger Shepherd’s Pie. I mixed up this classic recipe by adding caramelized onions to the recipe along with a splash of brandy. I also prefer to use ground beef in the place of ground lamb to keep things simple and voila, an easy enough dish that’s fit for any family. While sweating over caramelizing onions can seem to take an agonizingly long time, the rich, earthy flavor it gives to this recipe is well worth it. I think the only other change I will make to it in the future as I continue to build on this recipe is to add mushrooms to it.
Tips & tricks for making Easy Hamburger Shepherd’s Pie
Ingredients:
- 2 large yellow onions
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 can 14.5 ounce reduced-sodium beef broth
- 2 tablespoons brandy
- 1 tablespoon Worcestershire sauce
- 1 tablespoon stone-ground mustard
- 3 cups mashed potatoes
- 1 cup shredded Swiss cheese
These ingredients are all basic pantry staples that can easily be found at most grocery stores. If you prefer to skip caramelizing onions, and wish to only do a few tablespoons of minced garlic and onions in their place – that is a fine substitution but note you’ll miss the lovely aroma and taste that only carmelized onions can bring to this dish.
Instructions:
Cook onions:
Peel onions and slice thin using a mandolin slicer.
Using a large, heavy-bottomed skillet, heat oil until hot and add onions.
Sautee until softened and reduce heat until medium low. Continue cooking onions for 40 – 45 minutes until onions are caramelized, turning a deep golden brown. Stir the onions often enough to keep them from sticking to the pan or burning.
Cook ground beef:
Preheat oven to 375 degrees. In large saucepan, over medium heat, cook ground beef until meat is cooked through – or no longer pink. Drain grease into disposable container and discard. Stir in flour and salt and cook one minute longer.
Combine broth, brandy, Worcestershire sauce and mustard together and slowly stir into the saucepan with the meat and bring to a boil.
Cook for two minutes, stirring continuously until thickened.
Add onions and stir completely.
Bake:
Transfer the cooked beef and onion mixture to an 8-inch by 8 inch square (or oblong) baking dish.
Top with cooked mashed potatoes and sprinkle with shredded Swiss cheese.
Bake uncovered for 40 minutes or until cheese melted. Increase heat to 450 degrees and bake for an additional 10 – 15 minutes until cheese is golden brown and has a slight crust.
Remove from heat and let sit for five minutes to cool slightly.
Serve hot with your favorite vegetable or sides.
Frequently Asked Questions
Not at all – this is just a spin on a classic dish that I happen to love. Feel free to mix it up however you like.
This recipe is designed to use leftover mashed potatoes, but if you don’t have any on hand, feel free to make some and chill before getting started.
Related Recipes
Easy Hamburger Shepherd’s Pie
Ingredients
- 2 yellow onions
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 14.5 ounces reduced-sodium beef broth 1 can
- 2 tablespoons brandy
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard stone ground
- 3 cups mashed potatoes use leftovers
- 1 cup Swiss Cheese Shredded
Instructions
Cook Onions
- Peel onions and slice thinly using a mandolin slicer.
- Using a large, heavy-bottomed skillet, heat oil until hot and add onions.
- Sautee until softened and reduce heat until medium low. Continue cooking onions for 40 – 45 minutes until onions are caramelized, turning a deep golden brown. Stir the onions often enough to keep them from sticking to the pan or burning.
Cook Ground Beef
- Preheat oven to 375 degrees.
- In large saucepan, over medium heat, cook ground beef until meat is cooked through – or no longer pink.
- Drain grease into disposable container and discard.
- Stir in flour and salt and cook one minute longer.
- Combine broth, brandy, Worcestershire sauce and mustard together and slowly stir into the saucepan with the meat and bring to a boil.
- Cook for two minutes, stirring continuously until thickened.
- Add onions and stir completely.
Bake
- Add onions and stir completely.
- Top with mashed potatoes and sprinkle with shredded Swiss cheese.
- Bake uncovered for 40 minutes or until cheese melted.
- Increase heat to 450 degrees and bake for an additional 10 – 15 minutes until cheese is golden brown and has a slight crust.
- Remove from heat and let sit for five minutes to cool slightly.
