2 lbs. ground beef
1 tbsp. butter
1 beef cube (stock)
1 1/2 c. hot tomato juice
1 c. peas
1/2 c. sliced celery
1 egg, separated
3 c. hot mashed potatoes

Season meat with salt and brown in the butter, stirring occasionally, until the meat browns. Dissolve the stock cube in the tomato juice and add to the meat. Cook for 8 minutes. Remove from heat. Add the peas and celery. Beat the egg yolk and add to the mashed potatoes. Fold in the stiffly beaten egg white. Spread the bottom of a baking dish with half of the mashed potatoes. Add the meat, peas, and celery mixture; top with remaining mashed potatoes. Serves 6.