Prep 20 mins
Cook 50 mins
This is a fantastic version of Shepard's Pie. The flavor is rich and savory. Perfect for a Fall or Winter evening. I adapted it from a recipe I found in Taste of Home magazine. The original is credited to Helen McGeorge.
- 1 lb lean ground beef
- 1 large onion, finely chopped
- 1⁄4 lb fresh mushrooms, sliced
- 2 large carrots, finely chopped
- 2 celery ribs, finely chopped
- 3 tablespoons flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried tarragon
- 1⁄4 teaspoon pepper
- 1 teaspoon kitchen bouquet browning sauce
- 3 cups hot mashed potatoes
- 3⁄4 cup shredded cheddar cheese, divided
- In a skillet, cook beef until no longer pink; drain.
- Toss onion, mushrooms, carrots and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper.
- Bring to a boil; reduce heat. Simmer, uncovered for 15-20 minutes or until the vegetables are tender. Add Kitchen Bouquet and stir to combine.
- Transfer to a 2-qt baking dish. Combine potatoes and 1/2 cup cheese; spread over beef mixture.
- Sprinkle with paprika and remaining cheese.
- Bake, uncovered at 350 degrees for 20-25 minutes or until heated through.
- Broil 4 inches from the heat for 5 minutes or until bubbly.
I've been wanting to make dishes using tarragon. This one really has true tarragon flavor.