2 lb roast beef
2 large onions, finely chopped
1 clove garlic, minced
1 tomato, peeled seeded and chopped
2 cups beef stock
1/2 cup dry red wine
1 tablespoon cognac
2 tablespoons Worcestershire sauce
1/4 lb mushrooms
1 tablespoon butter
1 tablespoon canola oil
1/2 teaspoon thyme
1 tablespoon flour
salt and pepper, to taste
8 medium potatoes
2 tablespoons butter
1/4 cup milk
pinch nutmeg
salt and pepper, to taste
1 egg yolk
Grind roast beef Brown meat in butter and oil. Stir in onion and garlic and cook until onion starts changing color. Stir in mushrooms and cook until liquid has evaporated. Season with salt and pepper. Stir in flour and cook 1 minute. Add cognac and cook over high heat until it vaporates Add wine and cook until wine has evaporated. Stir in tomato, broth and thyme. Bring to a boil and simmer covered for 1-1/2 hour, adding more broth if needed. Add Worcestershire and cook 10 minutes. Set aside.
Prepare potatoes: Cook potatoes in their skin. Let cool a little. Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg. Place prepared meat in a baking dish, Spread potatoes on top Brush top with egg yolk. Bake in 350 F oven for 1/2 an hour or until top is golden.