Beef and Potato Casserole

Yield: 6 to 8 servings

2 pounds potatoes
1/2 cup butter or margarine
1/2 cup cream
1 egg, beaten
1/4 teaspoon nutmeg
3 teaspoons salt
3 onions, chopped
2 pounds stewing beef, cut into 1/2 inch cubes
1/2 cup beef stock
1 bay leaf
1/2 teaspoon pepper
1/4 cup dry breadcrumbs

Cook the unpeeled potatoes until tender. Drain, peel and mash. Beat in 3
tablespoons butter or margarine, the cream, egg, nutmeg and 1 1/2 teaspoon
salt until very light and fluffy. Melt the remaining butter in a large
saucepan. Saute the onion for 5 minutes. Add the meat and cook over high
heat, stirring constantly, until the meat is browned. Mix in the stock,
pepper, bay leaf and remaining salt. Cook over low heat for 20 minutes.
Discard the bay leaf. In a greased casserole, arrange as many layers as
possible with meat and potatoes. Starting and ending with the potatoes.
Sprinkle with bread crumbs and dot with a little butter. Bake at 400 F
for 25 minutes or until browned.

Source: Wonderful Ways with Stews and Casseroles

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