Shepherd's Pie

Ingredients

• 2% lb. cooked potatoes
• 3 pint haricot beans (cooked)
• 2 cooked onions
• | cooked carrot
• 2 oz. nut butter
• 4 oz. flour
• salt and pepper

Method

1. 1

   Cut half the potatoes, onions, and carrot into thin slices, layer in a buttered dish with haricot beans, and season.

2. 2

   Make a sauce with nut butter, flour, MARMITE, and vegetable stock, strain, and pour over the vegetables.

3. 3

   Cover with a crust of the remaining potatoes, rubbed through a sieve and mixed with the rest of the butter.

4. 4

   Season and spread neatly, mark with a fork.

5. 5

   Bake in a sharp oven for about 25 minutes and serve hot.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 9. The excerpt below is the record exactly as published.

SHEPHERD'S PIE. Page 22 2% lb. cooked potatoes, 3 pint haricot beans (cooked), 2 cooked onions, | cooked carrot, 2 oz. nut butter, 4 oz. flour, salt and pepper

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