Meat Pasty (Shepherd’s Pie)

Ingredients

• §• teaspoonful of flour
• 6 or 8 boiled potatoes
• i gill to 1 gill stock
• 2 tablespoonsful of milk
• gravy, or brown sauce
• -l oz. dripping or butter
• salt ancl pepper

Method

1. 1

   Season the meat, place it in a pie-dish, mix the flour with the gravy, and pour it over the meat.

2. 2

   Mash the potatoes with the dripping, milk, salt and pepper.

3. 3

   Spread over the meat, piling it in the centre.

4. 4

   Smooth with a knife dipped in milk.

5. 5

   Mark nicely, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 10. The excerpt below is the record exactly as published.

Meat Pasty (Shepherd’s Pie) About \ lb. cold meat ■§• teaspoonful of flour, (minced), 6 or 8 boiled potatoes, ■i gill to 1 gill stock, 2 tablespoonsful of milk, gravy, or brown salt ancl pepper, sauce, -l oz. dripping or butter

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