Recipe: Beef and Potato Casserole (layered with mashed potatoes, 1980's)

BEEF AND POTATO CASSEROLE

2 lbs potatoes
1/2 cup butter or margarine
1/2 cup cream
1 egg, beaten
1/4 teaspoon ground nutmeg
3 teaspoons salt, divided use (or to taste)
3 onions, chopped
2 lb stewing beef, cut into 1/2-inch cubes
1/2 cup beef stock
1/2 teaspoon ground black pepper
1 bay leaf
1/4 cup dry breadcrumbs
Additional butter (for dotting top)

Cook the unpeeled potatoes until tender. Drain, peel and mash; set aside.

Beat in 3 tablespoons butter or margarine, the cream, egg, nutmeg and 1 1/2 teaspoons salt until very light and fluffy.

Melt the remaining butter in large saucepan. Saute the onions in the butter for 5 minutes.

Add the meat to the saucepan and cook over a high heat, stirring constantly, until the meat is browned.

Mix in the beef 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 the potatoes and meat mixture, starting and ending with potatoes. Sprinkle with bread crumbs and dot with butter.

Bake in a 400 degree F oven for 25 minutes or until browned.

Source: Wonderful Ways to Prepare Stews and Casseroles by Jo Ann Shirley
From: Cheryl/D.C. - 11-24-97