Mashed Potato Beef Casserole
From Recipes
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 25-30 min @ 350 (including broil time) |
| Source | Taste of Home - Collector's Edition |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 2 bacon strips, diced
- 1 lb ground beef
- 1 large onion, finely chopped
- 1/4 lb fresh mushrooms, sliced
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 3 T flour
- 1 c beef broth
- 1 T Worcestershire sauce
- 1 t dried tarragon
- 1/4 t pepper
- 3 c hot mashed potatoes
- 3/4 c shredded cheddar cheese, divided
- paprika
Preparation
In a skillet, cook the bacon until crisp; drain, reserving 1 teaspoon of the drippings. Set the bacon aside.
Cook the beef in the drippings over medium heat 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 bacon; transfer to a greased 2-qt baking dish. Combine potatoes and 1/2 cup of the cheese; spread over the beef mixture. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Broil 4 inches from the heat for 5 minutes or until bubbly.
