French Onion Soup Shepherd's Pie with Gruyere Mashed Potato Topping

A comforting twist on the classic Shepherd's Pie, featuring a rich French Onion Soup base and a creamy Gruyere mashed potato topping. Vegetarian-friendly!

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.19/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

3largeYellow Onions(thinly sliced)

£1.20

4tablespoonsButter(unsalted)

£0.60

2tablespoonsOlive Oil(extra virgin)

£0.30

0.5cupDry Sherry(optional, can substitute with vegetable broth)

£2.50

6cupsVegetable Broth(low sodium)

£1.50

1Bay Leaf

£0.10

1teaspoonThyme(dried)

£0.20

1tablespoonWorcestershire Sauce(vegan version)

£0.25

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.05

2tablespoonsAll-Purpose Flour

£0.05

2poundsPotatoes(Yukon Gold or Russet, peeled and quartered)

£1.00

0.5cupMilk(whole milk or plant-based alternative)

£0.30

4tablespoonsButter(unsalted)

£0.60

1cupGruyere Cheese(shredded, divided)

£3.50

0.3teaspoonNutmeg(freshly grated)

£0.10

2tablespoonsFresh Parsley(chopped, for garnish)

£0.50

Total Cost

£12.76

£3.19 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. This is crucial for the flavor, so be patient and allow the onions to develop a rich, brown color.
3.
Stir in flour and cook for 1 minute. Deglaze the pot with dry sherry (if using), scraping up any browned bits from the bottom. If not using sherry, add a splash of vegetable broth and scrape the bottom.
4.
Add vegetable broth, bay leaf, thyme, and Worcestershire sauce. Bring to a simmer, then reduce heat and simmer for 15 minutes to allow the flavors to meld. Season with salt and pepper to taste. Remove the bay leaf.
5.
While the soup is simmering, prepare the mashed potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
6.
Drain the potatoes and return them to the pot. Add milk, butter, and half of the Gruyere cheese. Mash with a potato masher or electric mixer until smooth and creamy. Season with salt, pepper, and nutmeg.
7.
Pour the French onion soup into a 9x13 inch baking dish.
8.
Carefully spread the Gruyere mashed potatoes evenly over the soup.
9.
Sprinkle the remaining Gruyere cheese over the mashed potatoes.
10.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
11.
Let cool for a few minutes before serving. Garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

75g

29% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a deeper flavor, use homemade vegetable broth.

Caramelizing the onions properly is key to a great French onion soup base. Don't rush this step!

If you don't have Gruyere cheese, you can substitute with Swiss or Emmental.

For a richer mashed potato topping, use heavy cream instead of milk.

To make ahead, assemble the pie and refrigerate. Add 10-15 minutes to the baking time.

Cooking Equipment

Oven

Large Pot

Potato Masher or Electric Mixer

9x13 inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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