Mix the béchamel, the egg yolk and a few drops of lemon juice until obtain a creamy and homogeneous mixture.
Pour the meat and the potatoes over the pie and drizzle with the béchamel mixture. Sprinkle with grated cheese and bake until golden brown, about 25 to 30 minutes.
Turn off the oven and serve the pie with lettuce and tomato salad."
I’ve shared the handmade recipe for this pie dough before in a recipe for Chicken Pot Pie (make extra pie dough and substitute turkey for a fantastic Thanksgiving leftover recipe) with a few tips about how to make perfect pie dough every time
Add the melted gelatin to the coffee together with the tablespoon sugar and mix everything nicely. In an electric mixer, beat the cream together with the powdered sugar and cinnamon until stiff peaks form
Serve hot directly from the skillet. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms
Mash the potatoes, milk, butter and nutmeg. Add the left over beef and broth with seasonings. Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist). Place 1/3 of potato puree in bottom of casserole. Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture. Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown. 2 lbs cooked potatoes