** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. cubes. Brown in hot oil both sides. Then add the onions and sugar.
3. Cook until the onions are brown and tender. Then barely cover the meat with water or stock; add the spices.
4. Add carrots and simmer until tender (about 2 hours).
5. For added flavor; I have added 1/3 cup of red wine.
6. THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan.
7. Mash over a gentle heat with a generous tbsp.
8. of parave margarine or chicken fat. Add salt and pepper to taste.
9. Nondairy, kosher for Passover, creamer can be added for creaminess.
10. Remove from heat and add 2 well-beaten eggs and a tea.
11. of chopped parsley. Use this mixture to line the bottom and sides of a deep casserole, previously well-greased.
12. Pour in the hot stew and smooth the remaining potato mixture on the top.
13. Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a rich brown.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Natural Sweeteners, Beef, Onion allergies.
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