Shepherd's Pie, No. 2

Ingredients

• one quart of any kind of cold meat
• two table-spoonfuls of salt pork
• four large uncooked potatoes
• one onion
• one table-spoonful of parsley
• a large cupful of water
• two table-spoonfuls of butter
• a pint of flour

Method

1. 1

   Cut the cold meat into dice.

2. 2

   Mince salt pork and add to the meat.

3. 3

   Pare and cut potatoes into dice; grate or chop the onion and parsley.

4. 4

   Mix, season with salt and pepper, and add water.

5. 5

   Put in a deep earthen dish.

6. 6

   Make a paste with boiled and mashed potatoes, butter, boiling milk, and flour.

7. 7

   Roll the paste larger than the dish, make a hole in the center, and cover the dish with the paste.

8. 8

   Bake gently for one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 188. The excerpt below is the record exactly as published.

Shepherds' Pie, No. 2. Cut into dice one quart of any kind of cold meat. Mince very fine two table-spoonfuls of salt pork, and add to the meat. Pare and cut into dice four large uncooked potatoes ; grate or chop fine one onion ; chop fine one table-spoonfu] of parsley. Mix, and season well with salt and pepper, and add a large cupful of water. Put in a deep earthen dish. Make a paste with four potatoes, two table-spoonfuls of butter, a large cupful of boiling milk and a pint of flour

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