Mutton and Potato Pie

Ingredients

• the requisite quantity of potatoes
• tinned mutton
• a few sliced onions
• salt
• pepper
• small quantities of finely-minced parsley
• a few table-spoonfuls of rich gravy
• a thick layer of mashed potatoes
• some more gravy

Method

1. 1

   Boil the potatoes and cut them into slices.

2. 2

   Fill a pie-dish with layers of tinned mutton and potatoes, adding sliced onions and seasoning.

3. 3

   Moisten with gravy, cover with mashed potatoes, and pour more gravy over.

4. 4

   Bake in a moderate oven, then brown under a salamander and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 143. The excerpt below is the record exactly as published.

the requisite quantity of potatoes, and when suffi- ciently cooked (they should not be too much done) cut them into slices ; fill a pie-dish with alternate layers of tinned mutton and potatoes, putting here and there a few sliced onions, and seasoning with salt, pepper, and small quantities of finely-minced parsley; moisten with a few table-spoonfuls of rich gravy. Cover the whole with a thick layer of mashed Irish. Stew — continued. potatoes, then pour over them some more gravy. Bake the stew in a moderate oven. When cooked, brown the stew under a salamander, and serve very hot in the same dish. (6) Peel and slice 31b. of large potatoes and lib. of onions, put them in a stewpan with stock to cover, and boil gently for half-an-hour. Cut 21b. of Australian tinned mutton

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