Ingredients
2 large onions, halved and thinly sliced1 tablespoon canola oil1 pound ground beef2 tablespoons all-purpose flour1/2 teaspoon salt1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons brandy or additional reduced-sodium beef broth1 tablespoon Worcestershire sauce1 tablespoon stone-ground mustard3 cups mashed potatoes1 cup shredded Swiss cheese
Preparation
Preheat oven to 375°. In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook for 35-40 minutes or until the onions are a deep golden brown, stirring occasionally.
Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; crumble beef; 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.
Transfer beef mixture to a greased 8-in. square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until bubbly and cheese is melted. If desired, increase heat to 475° and bake an additional 8-10 minutes until top is golden brown.
