-GRAMMIES KITCHEN
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.