Serves 6
2 lbs. ground meat (beef, lamb or venison)
2 Tbsp. butter or vegetable oil
2 Tbsp. flour
1/4 cup chopped onions
2 cloves minced garlic
1 cup sliced mushrooms
1/4 cup red wine
1/2 cup low sodium beef or chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1 head garlic
1 Tbsp. olive oil
4 to 5 medium baking potatoes
1 Tbsp. butter
1/3 cup sour cream
1/4 cup milk
Salt and pepper to taste
2 egg whites, beaten until stiff
1. In a large skillet, brown the ground meat and drain in a colander.
2. Place the skillet back on the stove and add the butter and flour and cook it over medium high heat for 4 to 5 minutes.
3. Stir in the onions and garlic and cook for another 2 to 3 minutes or until the onions are soft.
4. Add in the mushrooms and add the wine and broth. Stir until all is smooth.
5. Add the meat back in, season with salt and pepper and mix to combine. Set the meat aside while the potatoes are cooking.
6. Peel most of the skin off the head of garlic and trim off the top.
7. Rub the garlic with the tablespoon of olive oil and wrap it up in aluminum foil.
8. Roast the garlic for 35 to 45 minutes in a preheated, 350-degree oven. Remove it from the oven and allow it to cool.
9. Bring a large pot of salted water to a boil and peel and cut the potatoes. Put the potatoes into the boiling water and cook until soft. Drain the potatoes well and place them back into the pot.
10. Squeeze the cooled roasted garlic into the potatoes and, using an electric mixer, begin whipping up the potatoes and garlic.
11. Add the butter, sour cream and milk and continue whipping until smooth and creamy. Adjust the seasonings and set the potatoes aside.
12. Butter 6 (8- to 10-oz.) ramekins and divide the meat mixture between them.
13. Using the electric mixer, beat up the egg whites in a separate bowl until they are stiff and fluffy.
14. Fold the beaten egg whites into the mashed potato mixture and then spoon it on top of each ramekin. Place the ramekins on a baking sheet and bake the shepherd’s pies in a preheated 350-degrees oven for 15 to 20 minutes or until warm and bubbly and the potatoes have puffed up. Serve immediately.
