Beef Pie with Potato Crust

Ingredients

• underdone cold roast beef
• season it with pepper and salt
• half a pint or ten ounces of mashed potato
• two tablespoonfuls of melted butter
• one well-beaten egg
• half a pint of milk
• a gill of gravy for every pound of meat

Method

1. 1

   Mince beef and layer it in a pudding dish with mashed potato.

2. 2

   For the crust, mix mashed potato with butter, egg, and milk, then add flour to form a paste.

3. 3

   Cover the pie with the crust, pour in gravy, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 152. The excerpt below is the record exactly as published.

Beef Pie with Potato Crust. — Mince underdone cold roast beef, season it with pepper and salt, and be careful to use no fat. Spread a layer at the bottom of a pudding dish ; over the layer of minced beef spread a layer of mashed potato. Repeat these two layers till your dish is full. For the crust take half a pint or ten ounces of mashed potato, add two tablespoonfuls of melted butter, one well-beaten egg, half a pint of milk, and beat all well together until very light. Then work in enough flour to form a pliant paste, and roll it out. Cover the pie with the crust, rolling it rather thick, cut a hole in the middle, and pour in gently a gill of gravy for every pound of meat

Cook this with the app: pantry check, scaling, and the assistant.