2 lbs. lean cubed beef
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. bacon drippings
1 c. water
1 c. burgundy
1 egg yolk, beaten
6 carrots
6 sm. onions
1 (10 oz.) pkg. frozen peas
6 med. potatoes, cooked, seasoned, and mashed
1 tbsp. half & half

Dredge beef cubes in flour seasoned with salt and pepper. Brown meat in bacon drippings; add water and burgundy. Cover and simmer for 45 minutes. Pare carrots and peel onions; add to meat and simmer 45 minutes longer or until vegetables are tender.

Cook peas according to package directions and set aside. Cook potatoes; mash and season as desired. Add peas to meat mixture and put in a 3-quart casserole; flute potatoes around the edges of the dish. Brush with mixture of egg yolk and cream; cool and freeze.

To serve, thaw and bake at 350 degrees for 15 to 20 minutes or until potatoes are lightly browned. Yield: 6 servings.