Ingredients:
1 lb lean ground beef
1 large onions, finely chopped
1/4 lb fresh mushrooms, sliced
2 large carrots, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 teaspoon kitchen bouquet browning sauce
3 cups hot mashed potatoes
3/4 cup shredded cheddar cheese, divided
paprika
Directions:
In a skillet, cook beef until no longer pink; drain.
Toss onion, mushrooms, carrots 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 Kitchen Bouquet and stir to combine.
Transfer to a 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 degrees for 20-25 minutes or until heated through.
Broil 4 inches from the heat for 5 minutes or until bubbly.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.