Arcadian Shepherd's Pie Shepherd's Pie
Arcadian Shepherd's Pie
1 1/2 pounds Ground Beef 3 tablespoons Butter 1 teaspoon Worcestershire sauce 2 each Eggs; Separated
1/2 cup Butter 8 each Potatoes peeled; boiled mash 2 each Onions; Minced 1 tablespoon Tomato catsup
Beef stock
2/2 cup Cream
3/8 teaspoon Garlic powder Parmesan Cheese
Brown beef and saute onions in butter until golden. Mix meat with onions, catsup, Worcestershire,
salt and pepper. Add a litter meat stock and cook, covered, over low heat for 15 to 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 350F. until puffed and browned.
Shepherd's Pie
Serves: 6
4 - 5 large potatoes 6 Sliced mushrooms Salt 2 Tbsp Chopped parsley 2 Tbsp Butter/margarine 1 Tbsp
Tomato paste 1 dash Milk/whipping cream 1 dash Worcestershire sauce 1 pinch Pepper 1 cup Brown gravy
1 lb Lean ground beef 1 pkg (10-oz) frozen peas or 1 lb peas shelled 1 large Tomato chopped
Boil potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter,
milk and season to taste with salt and pepper. Set aside. Saute beef until browned, stirring to
keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato
paste, Worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture
into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is
crispy brown.
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