Roast Beef Pie with Potato Crust

Ingredients

• a cold roast of beef
• a lump of butter
• a bit of sliced onion
• a seasoning of pepper
• a seasoning of salt
• enough water to make plenty of gravy
• a tablespoonful of flour
• a sufficient quantity of potatoes
• Brush it over with egg

Method

1. 1

   Cut off enough cold roast beef to half fill a baking dish.

2. 2

   Put the beef in a stewpan with saved gravy, butter, onion, pepper, salt, and water.

3. 3

   Thicken with flour and stew gently.

4. 4

   Boil potatoes until done, mash with milk and butter, and layer on top of the meat.

5. 5

   Brush with egg and bake until brown.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 70. The excerpt below is the record exactly as published.

ROAST BEEF PIE WITH POTATO CRUST. When you have a cold roast of beef, cut off as much as will half fill a baking-dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a suflBcient quantity of potatoes to fill up your baking-dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Brush it over wtih egg

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