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Old-Fashioned Shepherd's Pie

Old-Fashioned Shepherd’s Pie
3 votes, 4.67 avg. rating (89% score)
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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.

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shepherd's pie


  • 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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2 Responses to Old-Fashioned Shepherd’s Pie

  1. Norm January 7, 2015 at 7:40 am #

    Looks like a great recipe but what size casserole dish?

    • Aimee Seavey January 12, 2015 at 9:36 am #

      Hi Norm. Great question! This recipe originally appeared in the 1980 “Yankee Church Supper Cookbook” without specifying what size dish to use. Since I haven’t made the recipe, I can’t say for sure, but based on the amount of meat and potatoes called for in the recipe, as well as the yield (6-8 servings), I’d say a big one — probably 9×13-inch — but let your eyes be your guide. Hope this helps!

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