A recipe kindly donated to the site by a lady named Sheila. It really is a variation of shepherds pie, and the potato topping is wonderfully fluffy and light. Serve with vegetables such as peas, sauté cabbage, runner beans etc.
Heat the oil and butter in a frying pan and saute the onion and mushroom for about 4 minutes; transfer to a casserole. Brown the mince in the pan, sprinkle in the flour and add the stock, Worcestershire sauce and seasoning. Simmer a few minutes before adding to the casserole.
Beat the potatoes with seasoning and egg yolks until creamy and lump free, whisk the egg whites until stiff then fold into the potatoes. Fork the potatoes over the meat and sprinkle with grated cheese. Bake for 45minutes.