Shepherd’s Pie
1 1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
1 tablespoon ketchup
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese
Brown ground beef and sauté onions in 2 tablespoons butter until golden.
Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper.
Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist.
Beat egg yolks until light, then in another bowl, beat whites until stiff.
Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites.
Put meat mixture into a casserole then top with potato mixture.
Sprinkle with Parmesan cheese and bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.
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