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Sheperd Pie
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 2 | bacon strips, diced |
| 1 pound | ground beef |
| 1 large | onion, finely chopped |
| 1/4 pound | fresh mushrooms, sliced |
| 1 large | carrot, finely chopped |
| 1 | celery rib, finely chopped |
| 3 tablespoons | all-purpose flour |
| 1 cup | beef broth |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | dried tarragon |
| 1/4 teaspoon | pepper |
| 3 cups | hot mashed potatoes |
| 3/4 cup | shredded cheddar cheese, divided |
| Paprika | |
Directions
In a large 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.
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