Shepherd's Pie

Ingredients

• One pound cold meat
• one pound boiled potatoes
• one tea-spoonful salt
• one quarter tea-spoonful pepper
• one onion
• one table-spoonful milk
• one ounce clarified fat

Method

1. 1

   Mash the boiled potatoes and mix with salt, pepper, milk, and dripping.

2. 2

   Chop the cold meat and soak the onion overnight in boiling water, then chop it finely.

3. 3

   Layer the mashed potatoes, cold meat, and onion in a pie dish, finishing with a layer of potatoes.

4. 4

   Smooth the top with a knife dipped in milk and bake in a moderate oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 178. The excerpt below is the record exactly as published.

Shepherd's. Pie.— One pound cold meat, one pound boiled potatoes, one tea-spoonful salt, one quarter tea-spoonful MEAT ROLL — BRAZILIAN STEW. 277 pepper, one onion, one table-spoonful milk, one ounce clarified fat or dripping. Boil and mash the potatoes. (See directions, page 108.) Add to them the pepper, salt, milk, and dripping. Stir well together. Chop finely the cold meat. Soak the onion over night in a basin of boiling water. Take it from the water, and place it in a small sauce-pan. Cover it with cold water, and boil it fifteen minutes ; then chop it finely. Place now in a pie-dish a layer of the potatoes, then a layer of the cold meat, then a little onion. Continue to do this till all is used up. Place a last layer of potatoes on the top. Dip a knife in milk and make them very smooth. Place the pie-dish in a moderate oven, and bake half an hour. Meat Roll. — One pound steak, one half pound flour, one quarter pound suet, one half tea-spoonful baking-powder, one and one-half gill cold water, one onion, one tea-spoonful salt, one salt-spoonful pepper. Soak the onion over night in a small basin of boiling •water. Cut the steak in small square pieces, and sprinkle over it half the salt and all of the pepper. Remove all skin from the suet. Place it on a board, and chop it finely. Place the suet in a basin. Add the flour, baking-powder, and remainder of the salt. Moisten this to rather a dry dough with the cold water. Turn the dough out on a board, and knead it lightly together. Roll the dough out about half an inch in thickness ; place over it the steak. Then take the onion from the water, and slice it over. Roll up the dough. Dip a pudding-cloth in boiling water ; sprinkle over a little flour. Place it on the table. Lift the roll care- fully into the centre, roll the cloth round it, and tie the ends with a piece of twine. Plunge the roll into a large pan of boiling water. Add about half a table-spoonful salt, and boil the roll two hours. NOTE.— A small plate ought to be put in the bottom of the sauce- pan to prevent the cloth burning. Brazilian Stew. — Two pounds middle cut shin of beef, 278 MEATS. one large turnip, two carrots, one large onion, one leek, two table-spoonfuls vinegar, one half tea-spoonful pepper, one half table-spoonful salt. Place the vinegar in a basin. Cut the meat from the bone. Dip each piece of meat in the vinegar. Put them closely together in a stew-pan. Sprinkle over the salt and pepper. Slice over the onion. Pare very thickly the turnip, and slice it over also. Scrape the carrots, and slice them over. Slice the leek over. Cover the stew-pan closely. Place it by the side of the fire, and let the contents heat gradually through. Shake the pan frequently, and allow all to simmer very slowly for three hours and a half. Turn the pan oc- casionally from side to side, as (there being no liquid but the vinegar), unless cooked with great care, it is apt to scorch. NOTE. — The onion must be soaked over night in a small basin of boiling water. Irish Stew. — One pound neck of mutton, two pounds potatoes, two large onions, one large tea-spoonful salt, one salt-spoonful pepper, one half pint boiling water. Cut the neck of mutton in small pieces, wash the pieces, and place them in a stew-pan, sprinkle over the salt and pepper, and pour over the cold water. Place the pan over the fire, and when the water boils skim it well. Soak the onions over night in a basin of boiling water, slice them, and add them to the mutton in the stew-pan. Draw the pan on one side, and cook the contents very slowly for one hour and a quarter. Pare thinly the potatoes, place them in a separate sauce-pan, cover them with cold water, and allow the water to boil Take the pan at once from the fire, remove the potatoes, and place them over the mutton in the stew-pan. Allow all to cook for half an hour longer, when the dish is ready for use. Serve the mutton and onions in the centre of a hot dish, and place the potatoes round. Fried Sausages. — One pound sausages, one half table- spoonful flour, one half tea-spoonful salt, one quarter tea- spoonful pepper, one gill and a half cold water. RICE AND CHEESE— MACARONI AND CHEESE. 279 Prick the sausages well with a fork, place them in a cold frying-pan, place the pan over a slow fire, and turn the sausages frequently for fifteen minutes. Place the sausages on a hot dish, and add to the dripping which has drawn from the sausages in the frying-pan the flour, pepper, and salt. Stir all well together, and add the cold water ; stir till boiling ; let it boil for two minutes, and pour it over the sausages. NOTE. — If desired, a piece of dry toast may be served under each sausage. Rice and Cheese.— One quarter pound rice, one quarter pound cheese, one half pint milk, one tea-spoonful salt, one quarter tea-spoonful pepper

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