Ingredients
2 bacon strips, diced1 pound ground beef1-3/4 cups sliced fresh mushrooms1 large onion, finely chopped1 large carrot, finely chopped1 celery rib, finely chopped2 tablespoons all-purpose flour1 cup beef broth1 tablespoon Worcestershire sauce1 teaspoon dried tarragon1/4 teaspoon pepper3 cups hot mashed potatoes3/4 cup shredded cheddar cheese, dividedPaprika
Preparation
In a large 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 mushrooms, onion, 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 until bubbly.
