Mashed Potato Beef Casserole

What with all the treat recipes I’ve been posting lately I thought it was about time I posted something with some actual nutritional value. Enter Mashed Potato Beef Casserole. I found this recipe in one of my Taste of Home cookbooks and tweaked it to fit our tastes. It is similar to my Shepherd’s Pie recipe, but has a different flavor. It’s more beefy tasting and has a slight smoky flavor from the bacon.

It’s a great way to use up leftover mashed potatoes. Which I never have of course because my four boys devour everything I put on the table. So I had to make some up. But you can always use instant mashed potatoes to save time. This is a perfect dinner on a cold winter day. Hearty and yummy!

Mashed Potato Beef Casserole

2 strips of bacon, diced
1 pound lean ground beef
1 onion, chopped
2 carrots, diced
1 celery stalk, sliced
3 Tbsp flour
1 cup beef broth (or 1 cup water and 1 tsp beef bouillon)
1 Tbsp Worcestershire sauce
1/4 tsp pepper
1 cup frozen peas
3 cups hot mashed potatoes
1/2 cup grated cheddar cheese
Cook bacon till crispy. Drain and set aside. Brown the ground beef and the onion till meat is no longer pink. Drain off any fat. Add carrots, celery, and flour to skillet and stir till well coated. Add the broth, Worcestershire, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes or till veggies are tender, stirring occasionally. Add  peas and bacon and heat through. Pour into a greased 2qt. casserole dish. Spread potatoes over the top. Sprinkle with cheese. Bake at 350° for about 25 minutes or till heated through.