Beef and Mashed Potato Casserole

Name: Beef and Mashed Potato Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 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; paprika

(1)

Recipe by Chris from Kansas

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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READY IN: 1hr 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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
paprika

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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