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Beef and Potato Casserole

Ingredients
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2 lbs (1 kg) potatoes
1/2 cup (125g) butter or margarine
1/2 cup (125 ml) cream
1 egg, beaten
1/4 teaspoon nutmeg
3 teaspoon salt
3 onions, chopped
2 lb (1 kg) stewing beef, cut into 1/2 inch (1 cm)cubes
1/2 cup (125 ml) beef stock
1/2 teaspoon black pepper
1 bay leaf
1/4 cup dry breadcrumbs


Directions
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1. Cook the unpeeled potatoes until tender. Drain, peel and mash. Beat
in 3 tablespoons (60g) 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 for 5 minutes.

2. Add the meat and cook over a high heat , stirring constantly, until
the meat is browned. Mix in the stock, pepper, bay leaf and remaining
salt. Cook over low heat for twenty minutes. Discard the bay leaf.

3. 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.

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

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