Arcadian Shepherd's Pie

by olga

Servings: 4 servings

INGREDIENTS

1 1/2 lbs. ground beef
2 onions, minced
3 Tablespoons butter
1 Tablespoon tomato catsup
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Beef stock


POTATO TOPPING:

2 eggs, separated
1/2 cup cream
1/2 cup butter
1/8 teaspoon garlic powder
8-10 potatoes, peeled, boiled, and mashed
Grated Parmesan cheese

INSTRUCTIONS

Brown beef and saute onions in butter until golden. Mix meat with onions, catsup, Worcestershire, salt and pepper. Add a little meat stock and cook, covered, over low heat for 15-20 minutes.

Beat egg yolks until light, whites until stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350 F. until puffed and browned. Serves 6-8.

Yankee Church Supper Cookbook

CHEF COMMENTS

A “souffly” potato topping makes something special out of this Shepherd’s Pie.

Tagged: casseroles, dinnerpies, shepherdspie add tags

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