British/Irishdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Shepherd's Pie
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
531Calories
22 gProtein
27 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein22 g
Carbohydrates27 g
Fiber2.5 g
Sugars2 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol108 mg
Sodium1593 mg
Potassium1076 mg
Calcium46 mg
Iron1.9 mg
Magnesium35 mg
Phosphorus234 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C51 mg
Vitamin A61 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate41 mcg
Choline98 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 74. The excerpt below is the record exactly as published.
SHEPHERD'S PIE Grease a baking dish; cover the bot- tom with mashed potatoes. Add a layer of cooked minced meat or fish seasoned well and mixed with meat stock or gravy
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