Mashed Potato Beef Casserole

By june

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 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried tarragon
• 1/4 tsp pepper
• 3 cups hot mashed potatoes*
• 3/4 cup shredded cheddar cheese, divided
• Paprika

Preparation

Step 1

In a skillet, cook bacon until crisp; drain, reserving 1 tsp 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, for 15-20 minutes or until 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 degrees for 20-25 minutes or until heated through. Broil 4 in. from heat for 5 minutes or until bubbly.

Although the directions do not call for it, I made my mashed potatoes with butter and milk.