British/Irishdinner
Shepherd's Pie
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
43Calories
3 gProtein
4 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories43 kcal
Protein3 g
Carbohydrates4.2 g
Fiber0 g
Sugars1.9 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium169 mg
Potassium124 mg
Calcium3.5 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate5.9 mcg
Choline11 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 57. The excerpt below is the record exactly as published.
Shepherd's Pie Grind any remains of steaks, roasts or stews. Grease a baking dish and put in a layer of mashed potatoes, then a layer of meat, a layer of stale bread crumbs. Season with salt, pepper and bits of butter, and moisten with % cup of gravy or stock
Cook this with the app: pantry check, scaling, and the assistant.