Shepherd's Pie

Ingredients

• one pound of beef
• half-a-dozen large ones
• a slice of melted butter
• the yolk of an egg
• a table-spoonful of Worcester sauce
• salt
• pepper

Method

1. 1

   Boil the potatoes until tender, then mash them smoothly and mix with butter, salt, and egg yolk.

2. 2

   Cut the beef into thin slices or mince it, season with salt and pepper.

3. 3

   Butter a pie-dish, layer the beef, moisten with gravy and Worcester sauce, cover with mashed potatoes, rough the top with a fork, and bake in a moderate oven for about 45 minutes until hot and brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 21. The excerpt below is the record exactly as published.

Shepherd's Pie. — It may be that the rolled beef will be preferred cold. It is probable, however, that if it has been used for supper as well as dinner what is left of it will not be very presentable. Therefore it will be most economical to make a pie of it. Boil as 24 A YEAR'S COOKERY many potatoes as will be required for the quantity of meat ; half-a- dozen large ones would be sufficient for one pound of beef. Mash them smoothly, and beat them up with a little salt, a slice of melted butter, and the yolk of an egg. If any cold potatoes were left yester¬ day they may be used instead of boiling fresh ones. Cut the meat into thin slices, free from fat, skin, and gristle, or, if preferred, mince it finely. Season it with salt and pepper. Butter a shallow pie-dish, put the meat into it, and moisten it with any gravy that may be left and a table-spoonful of Worcester sauce

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