Shepherd's Pie

Ingredients

• one and a half pound of potatoes
• one ounce of butter
• one tablespoonful of milk
• scraps of cold meat
• one small onion
• cold water

Method

1. 1

   Wash and boil the potatoes.

2. 2

   Melt butter and milk in a saucepan.

3. 3

   Mash the boiled potatoes and mix with the milk.

4. 4

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

5. 5

   Fill with cold water.

6. 6

   Spread mashed potatoes over the meat, mark with a fork, and bake for half an hour.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 14. The excerpt below is the record exactly as published.

Shepherd's Pie. 35 COOKED MEAT. Lesson No. 5. SHEPHERD'S PIE. Average cost of a " Shepherd' s Pie" INGREDIENTS. d. Scraps of cold meat 6 i small onion ) 1 Pepper and salt f - ih lb. of potatoes i V i oz. of butter i i tablespoonful of milk J Time required, about an hour and a half. Now we will show you how to make a Shepherd's Pie. 1. We take one and a half pound of potatoes, wash them, and boil them as described (see " Vegetables/' Lesson No. I). N.B. — This quantity of potato will cover a quart pie dish. N.B. — Any remains of cold potatoes should be used, instead of boiling fresh ones. 2. We put one ounce of butter, and one tablespoonful of milky into a saucepan, and put it on the fire to boil. 3. We put the boiled potatoes into another saucepan, and mash them up with a fork or spoon. 4. When the milk boils we pour it into the mashed potatoes, and stir them into a smooth paste. 5. We put the saucepan on the fire and let the potatoes just boil ; we must be careful they do not burn. 6. We take any scraps of cold meat, cut them in small pieces, and put them in a pie dish in layers. 7. If there is not much fat with the meat, we should mix a few slices of pork fat with the meat. 8. We take one small onion, peel it, and chop it up as finely as possible on a board. c 2 36 National Training School for Cookery. 9. We sprinkle each layer of meat with plenty of pepper and salt, and a little of the chopped onion, 10. We fill the dish half full of cold water

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