Beef Pie with Potato Crust

Ingredients

• all the small pieces of meat
• the left-over gravy
• a lump of butter
• a bit of sliced onion
• pepper
• salt
• enough water to make plenty of gravy
• a tablespoon of flour
• sufficient potatoes to fill up the baking-dish
• milk
• butter

Method

1. 1

   Put all the small pieces of meat and the left-over gravy in a baking-pan.

2. 2

   Add a lump of butter, sliced onion, pepper, salt, and enough water to make gravy.

3. 3

   Thicken with flour and let stew gently.

4. 4

   Boil and mash the potatoes, beat with milk and butter, place on top of the meat, brush with an egg, and bake until brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 216. The excerpt below is the record exactly as published.

BEEF PIE WITH POTATO CRUST.— Put all the small pieces of meat, also the left-over gravy, so as to half fill a baking- pan. Add a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy. Put over the fire, thicken with a tablespoon of flour; cover it up and let stew gen- tly. Boil sufficient potatoes to fill up the baking-dish, mash smooth and beat light with milk

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