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Old-Fashioned Shepherd's Pie

Old-Fashioned Shepherd’s Pie
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Old-Fashioned Shepherd's Pie

Yield: 6-8

A regular on the buffet table at church suppers and parties, a "souffly" potato topping makes this recipe for Old-Fashioned Shepherd's Pie—really cottage pie, as true shepherd's pie is made with lamb—something special.


  • 1 ½ lbs. ground beef
  • 2 onions, minced
  • 3 tablespoons butter
  • 1 tablespoon tomato catsup
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • ½ cup beef broth
  • 2 eggs, separated
  • ½ cup cream
  • ½ cup butter
  • 1/8 teaspoon garlic powder
  • 8-10 potatoes, peeled, boiled and, mashed
  • grated Parmesan cheese


Brown beef and sauté onions in butter until golden. Mix meat with onions, catsup, Worcestershire, salt and pepper. Add the beef broth 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 the mashed potatoes. Gently fold in the 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.
Updated Wednesday, December 18th, 2013

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