Beef and Mashed Potato Casserole

"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."
 
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photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas
photo by Chris from Kansas photo by Chris from Kansas
Ready In:
1hr 10mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I've been wanting to make dishes using tarragon. This one really has true tarragon flavor.
     
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RECIPE SUBMITTED BY

<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
 
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