Shepherd's Pie

Ingredients

• 1 cup cold minced meat
• 1 small piece onion
• 1/2 cup gravy
• 1 tsp. salt
• 1 cup mashed potatoes
• 1/4 cup boiling milk
• 1 tsp. butter
• Pepper

Method

1. 1

   Chop the onion fine and mix it with the meat, gravy, half the salt, and a little pepper.

2. 2

   Put it into a small baking dish.

3. 3

   Heat the milk and butter, and beat them into the mashed potatoes.

4. 4

   Cover the meat with the potatoes and bake in a moderate oven until brown.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 40. The excerpt below is the record exactly as published.

SHEPHERD'S PIE. 1 cup cold minced meat. 1 small piece onion. J cup gravy, i tsp. salt. 1 cup mashed potatoes. 4 cup boiling milk. i tsp. butter. Pepper. Chop the onion fine, and mix it with the meat, gravy, half the salt and a little pepper. Put it into a small baking dish. Heat the milk and butter, and beat them into the mashed potatoes. Cover the meat with the potatoes, smoothing it with a wet knife. Bake in a mod- erate oven until it is brown. Note. — This may be prepared some hours before it is baked. 117.— SCALLOPED POTATOES. 1 cup cold potatoes cut in half inch dice. 1 cup white sauce, (see page 94) J cup dry breadcrumbs. ^ tsp. butter or nice bacon dripping. 94 DOMESTIC SCIENCE. Prepare the potatoes. Put the butter and crumbs in a saucepan and stir them over the fire until the butter is thoroughly mixed. Make the white sauce. Put one- third of the sauce in a small baking dish, cover it with half of the potatoes ; put in another third of the sauce, then the remainder of the potatoes ; and cover all with the rest of the sauce. Sprinkle tlie crumbs evenly over the top, and bake in a moderate oven until brown. Note. — Equal quantities of fish or meat may be substituted for the potatoes. Other vegetables may be used instead of potatoes. The dish may bo prepared some hours before it is to be baked. 118._WHITE SAUCE 1 cup milk. I J tbsp. butter. 2 tbsps. flour. I J tsp. salt. Pepper to taste. Put three-quarters of the milk to heat in a saucepan, stirring often to prevent burning. Mix the flour in a small bowl with two tablespoonfuls of the cold milk, and thin it down with tlie remainder. Stir this gradually into the hot milk, and stir it constantly until it thickens and boils a minute. Stir in the butter, salt and pepper, and it is ready to serve. If it must stand, cover the saucepan closely and stand it in a pan of hot water or over steam. 119.— CREAM SAUCE. 1 cup milk. 2 tlwpM. l)uttor. 2 tbcps. flour. I tsp. salt.

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