Potato and Meat Casserole

Rinse the beef, cover with cold water, and simmer for about 1.5 hours until tender. Add a teaspoon of salt to the finished broth, remove the meat, let it cool, and pass it through a meat grinder or finely chop it with a knife.

Dice the onion and sauté in butter until translucent and lightly golden. Mix it with the minced meat, adding a little broth if necessary to keep it juicy. Season the filling with salt and pepper.

Peel the potatoes and boil until tender. Drain the water, add hot milk and butter, and mash until smooth. Let it cool slightly, then whisk in the eggs and mix thoroughly.

Grease a baking dish with butter. Spread half of the potato mixture on the bottom and smooth it out. Distribute the meat filling evenly on top, and cover with the remaining mashed potatoes.