Shepherd's Pie

Ingredients

• enough cold roast beef to make a quart of small, thin slices
• salt to suit the taste
• pepper to suit the taste
• two table-spoonfuls of butter
• two scant table-spoonfuls of flour
• a pint of water
• eight good-sized potatoes
• a cupful of boiling milk

Method

1. 1

   Season the meat and place it in a deep dish.

2. 2

   Prepare a sauce with butter, flour, and water, seasoning with salt and pepper.

3. 3

   Boil for three minutes.

4. 4

   Boil and mash the potatoes, adding milk, butter, and seasoning.

5. 5

   Spread over the meat and bake for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 130. The excerpt below is the record exactly as published.

s to suit the taste. Peel the potatoes, and put them on to cook for half an hour in boiling water, enough to cover. While they are boiling, cut the meat into inch cubes. Put the butter and onion into a frying-pan, and cook until the onion turns a straw color ; then add the flour, and stir it until it gets brown. Gradually add the water, and stir until 252 MISS PARLOA'S KITCHEN COMPANION. it boils. Season with salt and pepper. Season the meat, also, and put it into the stew-pan. Simmer for ten min- utes, and then turn into a deep escalop dish, leaving at least an inch of space at the top for the potatoes. When the potatoes have cooked for half an hour, pour all the water away from them, and mash them until fine and light. Heat the gill of milk, and add it to the potato ; and add also enough salt and pepper to give the mixture a seasoning to your acceptance. Spread the potato in the escalop dish, and cook in a hot oven for a quarter of an hour. In that time the potato should turn a delicate brown. Serve as soon as taken from the oven. Any kind of cold roast meat or fish may be treated in the same way as beefsteak. * Shepherd's Pie. Cut up enough cold roast beef to make a quart of small, thin slices. Season the meat with salt and pepper, and after putting it into a deep earthen dish, pour over it a sauce made as follows : — Put two table-spoonfuls of butter into a frying-pan, and when it has become hot, add two scant table-spoonfuls of flour. Stir until this is dark brown, and then add a pint of water. Season with salt and pepper, and boil for three minutes. Pare, boil, and mash eight good-sized potatoes ; then add to them a cupful of boiling milk, a table-spoonful of butter, and salt and pepper to suit the taste

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