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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 812 |
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I got this recipe from a Country magazine and altered it slightly. It's by far the best version of Shepherd's Pie we've ever had. Ingredients:
4 bacon strips |
2 lb ground chuck |
1 cup onion |
1/2 lb fresh mushrooms |
1/2 carrot, sliced lengthwise in 2 sections |
2 celery ribs, chopped |
6 tablespoons plain flour |
14 oz beef broth |
1 tablespoon worcestershire sauce |
1/2-1 tsp tarragon (or to taste) |
1/2 tsp strong black pepper |
4-5 cups mashed potatoes |
1 1/2 cup shredded sharp cheddar cheese |
dash paprika |
Directions:
1. Fry bacon until crisp; drain, reserving 1 Tablespoon drippings. Set bacon aside.
2. Cook beef in drippings; drain most of grease.
3. Toss vegetables in flour; add to skillet with beef broth, Worcestershire, and spices.
4. Bring to a boil then reduce heat.
5. Simmer, uncovered, 15-20 minutes until vegetables are tender.
6. Add bacon; transfer to a 3-quart casserole dish.
7. Combine mashed potatoes and 3/4 cup cheese; spread over beef mixture.
8. Sprinkle with remaining cheese and paprika.
9. Bake, uncovered, at 350 for 25 minutes.
10. May broil for 5 minutes till bubbly, if needed.
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