- 4
Ingredients
- 2 * 2 bacon strips, diced
- 1 * 1 pound ground beef
- 1 * 1 large onion, finely chopped
- 1 * 1 large carrot, finely chopped
- 1 * 1 celery rib, finely chopped
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 cup beef broth
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 teaspoon dried tarragon
- 1/4 * 1/4 teaspoon pepper
- 3 * 3 cups hot mashed potatoes
- 3/4 * 3/4 cup shredded cheddar cheese, divided
- * Paprika
Preparation
Step 1
Prep: 30 min. Bake: 25 min.
In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain.
Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 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 cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 cup) equals 381 calories, 19 g fat (9 g saturated fat), 73 mg cholesterol, 625 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein.
Mashed Potato Beef Casserole published in Taste of Home April/May 1999, p27