Jachtschotel (meat and potato casserole)
Source: PanNan 9/2/2002
4 servings
(This is an old Dutch recipe.)

For potato puree:
2 lbs cooked potatoes
2 cups milk or beef broth
4 tablespoons butter (optional)
Pinch of nutmeg
cornflake crumbs or breadcrumbs

For meat:
2 onions
4 tablespoons butter or broth, for lower fat
1 1/2 to 2 cups left over beef, chopped (such as roast or steak)
1/2 cup beef broth, seasoned with Maggi seasoning
bay leaves
Pinch of pepper
ground cloves, to taste

Mash the potatoes, milk, butter and nutmeg. Set aside. Saute onion in butter or broth until tender. Add the left over beef and broth with seasonings. Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist). Remove bay leaf. Butter a small casserole dish. Place 1/3 of potato puree in bottom of casserole. Top with 1/2 of beef/onion mixture. Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture. Finally smooth the remaining puree on top. Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.