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Beef and Mashed Potato Casserole

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“This is a fantastic version of Shepard's Pie. The flavor is rich and savory. Perfect for a Fall or Winter evening. I adapted it from a recipe I found in Taste of Home magazine. The original is credited to Helen McGeorge.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, cook beef until no longer pink; drain.
  2. Toss onion, mushrooms, carrots and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper.
  3. Bring to a boil; reduce heat. Simmer, uncovered for 15-20 minutes or until the vegetables are tender. Add Kitchen Bouquet and stir to combine.
  4. Transfer to a 2-qt baking dish. Combine potatoes and 1/2 cup cheese; spread over beef mixture.
  5. Sprinkle with paprika and remaining cheese.
  6. Bake, uncovered at 350 degrees for 20-25 minutes or until heated through.
  7. Broil 4 inches from the heat for 5 minutes or until bubbly.

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