British/Irishdinner

Shepherd Pie

Name: Shepherd Pie
Yield: 1 servings
Cuisine: British/Irish
Ingredients: Put cooked meat through chopper; season with salt; pepper; a little onion juice; moisten with gravy; mash potatoes; 2 beaten egg; melted butter (size of an egg)

From Magnet users cook book, 1920

Serves 1

A good dish for leftovers.

Presented as published in 1920. 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

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 60. The excerpt below is the record exactly as published.

pepper, 1 egg. Put milk to boil and add 3e the meat, rice and seasoning, When this boils, add the egg, well beaten. - Stir one minute. After cooling, shape, dip in egg and crumbs and fry.—_ x Mrs, A. McArthur, Bow Island, Manitoba. SHEPARD PIE. Put cooked meat through chopper, season with salt, pepper and a little onion juice, moisten with gravy, mash potatoes,-add a pee fae 2 beaten egg, melted butter (size of an egg)

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