Meat and Potato Pie

Ingredients

• Butter a pie-plate
• about a quarter of an inch thick
• a border two inches wide
• a few buttered bread crumbs
• rare cold beef or mutton cut into dice
• well-seasoned browned sauce

Method

1. 1

   Butter a pie-plate and spread a layer of well-seasoned mashed potato on the bottom.

2. 2

   Create a border with the potato.

3. 3

   Fill the center with diced rare cold beef or mutton, pour over browned sauce, and sprinkle with buttered bread crumbs.

4. 4

   Bake until browned.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 34. The excerpt below is the record exactly as published.

MEAT AND POTATO PIE Butter a pie-plate, spread over it like an under-crust well- seasoned mashed potato. Spread it about a quarter of an inch thick on the bottom. Make a border two inches wide, and thick enough to rise a little above the dish. Score the top of the potato border with a fork and touch it lightly Math egg. Fill the center with rare cold beef or mutton cut into dice. Pour over the meat well-seasoned browned sauce and sprinkle the top with a few buttered bread crumbs

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