British/Irishdinner
Shepherd's Pie
From Canadian cook book, 1924
Worcestershire sauce, tomato catsup, or parsley may be added.
Presented as published in 1924. 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
Nutrition per serving
2190Calories
79 gProtein
109 gCarbs
180 gFat
Full nutrition (34 nutrients)
Calories2190 kcal
Protein79 g
Carbohydrates109 g
Fiber13 g
Sugars13 g
Total Fat180 g
Saturated Fat62 g
Monounsaturated Fat69 g
Polyunsaturated Fat18 g
Omega-30.6 g
Cholesterol698 mg
Sodium7042 mg
Potassium4638 mg
Calcium267 mg
Iron5.8 mg
Magnesium170 mg
Phosphorus1042 mg
Zinc13 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D4.5 mcg
Vitamin C205 mg
Vitamin A444 mcg
Vitamin E3.7 mg
Vitamin K17 mcg
Vitamin B62.2 mg
Vitamin B124.8 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate85 mcg
Choline545 mg
Caffeine0 mg
Water851 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 12. The excerpt below is the record exactly as published.
SHEPHERD'S PIE. 2tb. 2 c. minced cooked meat. f.g- Salt and pepper. VsT. 1 T. grated onion. }/2 c. left-over gravy or stock. Mc. 3 c. mashed potatoes. 1 egg.
Cook this with the app: pantry check, scaling, and the assistant.