I made this for dinner last night and thought it was the ultimate comfort food. It's kinda like Shephard's Pie with meat on the bottom and mashed potatoes on top. It's great for those chilly autumn days or even when you have leftover mashed potatoes! My husband really enjoyed it! It's yet another recipe from the Taste of Home magazine.
Mashed Potato Beef Casserole
2 bacon strips, diced
1# ground beef
1 large onion, finely chopped
¼# fresh mushrooms, diced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 T. flour
1 c. beef broth
1 T. Worcestershire sauce
1 tsp. dried tarragon
¼ tsp. pepper
3 c. hot mashed potatoes (made to your liking)
¾ c. shredded cheddar cheese, divided
paprika
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, for 15-20 minutes or until the vegetables are tender. Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and ½ cup of cheese; spread over beef mixture. (Note: I put the following in my mashed potatoes: sour cream, milk, mozzarella cheese, salt, pepper, garlic powder, and parsley.) Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350˚ for 20-25 minutes or until heated through. Broil 4” from the heat for 5 minutes or until bubbly. Yield: 4-6 servings.
2 bacon strips, diced
1# ground beef
1 large onion, finely chopped
¼# fresh mushrooms, diced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 T. flour
1 c. beef broth
1 T. Worcestershire sauce
1 tsp. dried tarragon
¼ tsp. pepper
3 c. hot mashed potatoes (made to your liking)
¾ c. shredded cheddar cheese, divided
paprika
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, for 15-20 minutes or until the vegetables are tender. Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and ½ cup of cheese; spread over beef mixture. (Note: I put the following in my mashed potatoes: sour cream, milk, mozzarella cheese, salt, pepper, garlic powder, and parsley.) Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350˚ for 20-25 minutes or until heated through. Broil 4” from the heat for 5 minutes or until bubbly. Yield: 4-6 servings.
i stumble onto your blog and happy to see this lovely recipes. The fact that im also a mother, i was looking a recipe that will not only go for adults but for kids too. I will try this tonight..thank you and God bless
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