Cottage Pie (Mince)

Ingredients

• a layer of beef dripping
• sufficient of the mince
• salt
• pepper
• nutmeg
• the mashed potato
• a wet knife

Method

1. 1

   Rub a pie-dish with beef dripping, fill with mince to within an inch of the top.

2. 2

   Prepare mashed potato moistened with milk and seasoned.

3. 3

   Spread over the meat, smooth with a wet knife, mark with a fork, and place pieces of dripping on top.

4. 4

   Bake in a moderate oven for an hour, browning for the last fifteen minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 128. The excerpt below is the record exactly as published.

Cottage Pie (Mince). Rub a pie-dish over lightly with a layer of beef dripping, then put in sufficient of the mince to come within an inch of the top of the dish. Have ready the mashed potato which should be moistened with milk and well seasoned with salt, pepper and nutmeg; spread it evenly over the meat, and let it be thick enough to form a covering the shape of a pastry pie-crust. Smooth the potato with a wet knife

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