2 lb Stewing beef
2 lg Onions; chopped fine
1 tb Brown sugar
2 tb Corn oil
2 ts Pepper
1 ts Salt; (optional)
1/2 lb Carrots; chopped
-water or stock to cover
Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then
add the onions and sugar. Cook until the onions are brown and tender.
Then barely cover the meat with water or stock; add the spices. Add
carrots and simmer until tender (about 2 hours).
For added flavor; I have added 1/3 cup of red wine.
THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and
return to the pan. Mash over a gentle heat with a generous tbsp. of
parave margarine or chicken fat. Add salt and pepper to taste.
Nondairy, kosher for Passover, creamer can be added for creaminess.
Remove from heat and add 2 well-beaten eggs and a tea. of chopped
parsley. Use this mixture to line the bottom and sides of a deep
casserole, previously well-greased.
Pour in the hot stew and smooth the remaining potato mixture on the
top. Brush with a little egg. Put in quick oven, 400 degrees for
15-20 minutes or until a rich brown. Serves 6 generously.