Ingredients
| 1-1/2 lb. | ground beef | | 2 | onions, minced | | 3 tbsp. | butter | | 1 tbsp. | tomato catsup | | 1 tsp. | Worcestershire sauce | | Salt and pepper to taste | | Beef stock |
POTATO TOPPING
| 2 | eggs, separated | | 1/2 cup | cream | | 1/2 cup | butter | | 1/8 tsp. | garlic powder | | 8 | potatoes, peeled, boiled, and mashed | | Grated Parmesan cheese |
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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
Author's Comments
A “souffly” potato topping makes something special out of this Shepherd’s Pie.
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