Shepherd's Pie

Name: Shepherd's Pie
Ingredients: pepper; salt; pour + pint gravy over; partly boil and chop onion; Mash potatoes very well; add little milk and salt

From The Bile Beans cookery book, 1931

Presented as published in 1931. 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

310Calories

20 gProtein

43 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories310 kcal

Protein20 g

Carbohydrates43 g

Fiber4 g

Sugars6.4 g

Total Fat11 g

Saturated Fat4.8 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.5 g

Cholesterol14 mg

Sodium91 mg

Potassium601 mg

Calcium63 mg

Iron3.6 mg

Magnesium24 mg

Phosphorus185 mg

Zinc5 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.3 mg

Folate146 mcg

Choline39 mg

Caffeine0 mg

Water547 g

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 4. The excerpt below is the record exactly as published.

SHEPHERD’S PIE. Beare with pepper, salt; put into ‘greased piediene pour + pint gravy over. - Partly boil and chop onion, add ‘e to meat, Mash potatoes very well, add little milk and salt

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