Shepherd's Pie

Ingredients

• one of the large white china fire-proof souffle cases
• any sort of cold cooked meat
• an abundance of gravy
• one small onion
• half an ounce of butter
• half an ounce of flour
• half a pint of stock
• beaten egg

Method

1. 1

   Put a thick mattress of well-made potato puree at the bottom of the dish.

2. 2

   Fill with minced meat and gravy, adding fried onion and flour.

3. 3

   Thicken with stock until creamy.

4. 4

   Pour meat and sauce over potato, top with another layer of potato, smooth, and brush with beaten egg.

5. 5

   Bake until browned.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 149. The excerpt below is the record exactly as published.

Shepherd’s Pie. — Use for this one of the large white china fire-proof souffle cases, crimped to look like paper. The pie can be made of any sort of cold cooked meat, or of several sorts, but the meat must be thoroughly minced, and there must be an abundance of gravy. Begin by putting a thickish mattress of well-made potato puree at the bottom of the dish. Then fill the dish to within an inch of the top with meat and gravy, prepared in this way. Put the meat once or twice through the Enterprise Mincer, which cuts it like scissors. See that all fat, skin, and gristle is removed. Add to the meat a slice or two of cooked ham, bacon, or tongue, or, if liked, a little minced liver. Allow for each half-pound of meat one small onion peeled and minced, and if possible one mushroom minced, and fry them till just coloured in half an ounce of butter. Thicken with half an ounce of flour, and continue frying till the onion is a pale coffee-colour. Add gradually half a pint of stock, so that the sauce will be about as thick as good cream. Boil it up well, let it cool a little, mix in the meat, season with salt and pepper, boil up again, and pour the meat and sauce on the mashed potato in the dish. Fill up to the top with another layer of potato, smooth this with a knife dipped in hot water, and brush over the surface with beaten egg

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