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BEEF CASSEROLE - Mashed Potato
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2 | bacon strips, diced |
1 pound | 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 | flour |
1 c | beef broth |
1 tbsp | Worcestershire sauce |
1 tsp | dried tarragon |
1/4 tsp | pepper |
3 cups | hot mashed potatoes |
3/4 c | shredded cheddar cheese, divided |
Paprika |
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 the vegetables are tender. Add bacon; transfer to a greased 2 qt baking dish. Combine potatoes and 1/2 c of the 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 inches from the heat for 5 minutes or until bubbly.
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