British/Irishdinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Cottage Pie or Shepherd’s Pie

Name: Cottage Pie or Shepherd’s Pie
Yield: 1 servings
Cuisine: British/Irish
Ingredients: small, greased baking dish; hot mashed potato; thick layer of roast beef, chopped or cut in small pieces; few drops onion juice; moistened with some of the gravy

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

611Calories

64 gProtein

53 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories611 kcal

Protein64 g

Carbohydrates53 g

Fiber4.1 g

Sugars3.8 g

Total Fat17 g

Saturated Fat6.5 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat0.8 g

Cholesterol151 mg

Sodium805 mg

Potassium1649 mg

Calcium120 mg

Iron5.9 mg

Magnesium98 mg

Phosphorus654 mg

Zinc12 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C14 mg

Vitamin A15 mcg

Vitamin E0.8 mg

Vitamin K6.4 mcg

Vitamin B62 mg

Vitamin B122.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)19 mg

Folate107 mcg

Choline255 mg

Caffeine0 mg

Water559 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 116. The excerpt below is the record exactly as published.

COTTAGE PIE OR SHEPHERD’S PIE Cover bottom of small, greased baking dish with hot mashed potato; add a thick layer of roast beef, chopped or cut in small pieces (seasoned with salt, pepper, and few drops onion juice) and moistened with some of the gravy

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