Beef And Mashed Potato Casserole

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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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Steps

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In a skillet , cook beef until no longer pink.

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Drain.

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Toss onion , mushrooms , carrots and celery in flour.

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Add to skillet with the broth , worcestershire sauce , tarragon and pepper.

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Bring to a boil.

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Reduce heat.

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Simmer , uncovered for 15-20 minutes or until the vegetables are tender.

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Add kitchen bouquet and stir to combine.

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Transfer to a 2-qt baking dish.

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Combine potatoes and 1 / 2 cup cheese.

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Spread over beef mixture.

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Sprinkle with paprika and remaining cheese.

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Bake , uncovered at 350 degrees for 20-25 minutes or until heated through.

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Broil 4 inches from the heat for 5 minutes or until bubbly.

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Ingredients

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lean ground beef, onion, fresh mushrooms, carrots, celery ribs, flour, beef broth, worcestershire sauce, dried tarragon, pepper, browning sauce, mashed potatoes, cheddar cheese, paprika