Shepherd's Pie

Ingredients

• Haifa pound cold cooked meat
• One small cooked onion
• Half an ounce dripping
• Quarter-ounce flour
• One gill stock or water
• One pound cooked potatoes
• One tablespoonful milk
• Pepper and salt

Method

1. 1

   Make the dripping hot in a small pan, and brown the chopped onion and flour in it.

2. 2

   Add the stock gradually.

3. 3

   Season well, and boil for three or four minutes.

4. 4

   Cut the meat into neat slices or chop it, keeping back skin and fat.

5. 5

   Add the meat to the sauce, mix well, and pour into a pie-dish.

6. 6

   Mash the potatoes, add milk, pepper, and salt.

7. 7

   Beat over the fire until hot and smooth.

8. 8

   Place evenly over the meat, mark with a fork or knife, and brown in the oven or in front of the fire.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 25. The excerpt below is the record exactly as published.

Shepherd's Pie. Haifa pound cold cooked meat. One small cooked onion. Half an ounce dripping. Quarter-ounce flour. One gill stock or water. One pound cooked potatoes. One tablespoonful milk. Pepper and salt

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