Beef and potato casserole


2 diced bacon strips
1 lb (454 g) ground beef
1 large onion
1/4 lb (113 g) sliced fresh mushrooms
1 large carrot, finely chopped
1 celery rib, finely chopped
3 tbsp (45 mL) all purpose flour
1 cup (250 mL) beef broth
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) dried tarragon
1/4 tsp (1 mL) pepper
3 cups (750 mL) hot mashed potatoes
3/4 shredded Cheddar cheese, divided
1 dash paprika


In skillet, cook bacon until crisp:drain, reserving 1 tsp drippings. Set bacon aside. Cook beef in drippings over med. 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 mins or until vegetables are tender. Add bacon: transfer to a greased 2 qt baking dish. Combine potatoes and 1/2 cup cheese: spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered at 350 deg for 20-25 min or until heated through. Broil 4 inches from the heat for 5 mins or until bubbly

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