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Potato-topped beef Casserole  Jed Wubben
 Mar 13, 2003 17:04 PST 
1 tablespoon shortening
1 small onion, thinly sliced
1 stalk celery, 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

Melt shortening in 10-inch skillet. Add onion, celery, green pepper and
bay leaf. Cook 8 minutes. Pour in catsup and water; stir until blended.
Heat until mixture bubbles. Remove from heat. Season with sugar, salt,
pepper and Worcestershire sauce. Remove bay leaf. Add beef and carrots.
Mix well. Pour into two 1 1/4-cup casseroles. Squeeze mash potatoes
through pastry bag overtop of casserole. Drip melted butter over
potatoes. Bake in preheated 350 f oven 20 to 25 minutes.
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