2 lbs. ground beef
1 tbsp. fat
1 beef bouillon cube
1 c. hot tomato juice
1 c. cooked carrots
1 1/2 c. cooked peas
1/2 c. cooked celery
Salt and pepper
1 egg, separated
3 c. hot mashed potatoes

Season ground beef with salt and pepper and place in a skillet with fat. Cook, stirring until the meat browns.

Dissolve the bouillon cube in the hot tomato juice and add to the meat. Cook 6 minutes longer. Remove from heat. Add the cooked vegetables and season to taste.

Beat the egg yolk and add to the mashed potatoes. Fold in the stiffly beaten whites. Spread the bottom of a 2 quart casserole with half of mashed potatoes. Add the meat and vegetable mixture and top with remaining mashed potatoes. Bake 400 degrees for 15 minutes. Serves 4-6.