Put potatoes in large saucepan. Cover with water, add salt and boil. Brown ground meat and chopped onions. Drain.
Mix bouillon granules with boiling water, as indicated on the package, and add to the meat mixture. Season according to taste. Cook on a very low fire until potatoes are cooked. In a large casserole dish, scoop out the ground meat and onions and place them in the bottom of the dish. Add just a small portion of the gravy. leaving the rest to heat up later. Mash the cooked potatoes and layer them on top of the meat mixture. Knobs of butter or margarine, or cheese, can be spread on the top and put casserole under the broiler until top is brown and crusty.
Serve with green peas and left over gravy.
Cajun Country -- New Iberia, Louisiana