| | Potato-Topped Beef Casserole 1 tablespoon of shortening
1 small onion, thinly sliced
1 stalk of celery, chopped
1/2 green pepper, chopped
1 small bay leaf
1/3 cup of catsup
3/4 cup of water
1/4 teaspoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/4 teaspoon of Worcestershire Sauce
2 1/3 to 3 cups of cooked beef, cubed
1/2 cup of cooked carrots
1 cup of mashed potatoes (leftover or instant)
1 tablespoon of melted butter |
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Melt the shortening in a 10 inch skillet. Add the onion, celery, green pepper and bay leaf. Cook for 8 minutes. Pour in the catsup and water, stir until well blended. Heat until the mixture bubbles. Remove from the heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf. Add the beef and carrots. Mix well. Pour into two 1 1/4 cup casseroles. Squeeze the mashed potatoes through a pastry bag over the top of the casserole. Drip the melted butter over the potatoes. Bake in a preheated 350ºF.oven for 20 to 25 minutes. |
