Shepherd's Pie

Ingredients

• one and a half pounds
• one ounce of butter
• one tablespoonful of milk
• one small onion
• cold water
• cold gravy (optional)

Method

1. 1

   Boil the potatoes if you don't have cold ones.

2. 2

   Put butter and milk in a saucepan to boil.

3. 3

   Mash the boiled potatoes and stir in the boiling milk.

4. 4

   Layer cold meat in a pie dish, sprinkle with pepper, salt, and chopped onion.

5. 5

   Fill with cold water or gravy, top with mashed potatoes, smooth, and mark with a fork.

6. 6

   Bake for half an hour.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 19. The excerpt below is the record exactly as published.

SHEPHERD’S PIE. USE any cold potatoes you may have ; if there are none, then boil one and a half pounds. Put one ounce of butter, and one tablespoonful of milk, into a saucepan, and put it on the fire to boil. Put the boiled potatoes into another saucepan and mash them up with a fork or spoon. When the milk boils, pour it into the mashed potatoes, and stir them into a smooth paste. Put the saucepan on the fire and let the potatoes just boil ; be careful they do not burn. Take any scraps of cold meat, cut them in small pieces, and put them in a pie dish in layers. There should be some fat with the meat. Take one small onion, peel it, and chop it up as finely as possible. Sprinkle each layer of meat with pepper and salt, and a little of the chopped onion. Fill the dish half full of cold water

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