Beef and Mashed Potato Casserole

Submitted 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."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 8

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

directions

1. In a skillet, cook beef until no longer pink; drain.
2. Toss onion, mushrooms, carrots and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper.
3. 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.
4. Transfer to a 2-qt baking dish. Combine potatoes and 1/2 cup cheese; spread over beef mixture.
5. Sprinkle with paprika and remaining cheese.
6. Bake, uncovered at 350 degrees for 20-25 minutes or until heated through.
7. Broil 4 inches from the heat for 5 minutes or until bubbly.

Reviews

[Laura O.]

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