Mashed Potato Beef Casserole 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mashed Potato Beef Casserole cont. 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, 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mashed Potato Beef Casserole until bubbly. Yield: 4-6 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008