Shepherd’s Pie

Ingredients

• 1 lb. cold meat
• 1 lb. cold potatoes
• 2 small onions
• 1 sprig flavouring herb
• 1 teaspoonful flour
• 1 oz. dripping
• 1 tablespoonful milk
• 1 teacupful cold water or pot liquor
• 1/2 teaspoonful pepper
• 1/4 teaspoonful salt

Method

1. 1

   Cut the meat into thin slices.

2. 2

   Brown onions in dripping, then add flour mixed with water, herb, salt, and pepper.

3. 3

   Simmer until onions are tender.

4. 4

   Pour into a pie dish, add meat, mash potatoes with milk, and layer on top.

5. 5

   Score the potatoes and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 36. The excerpt below is the record exactly as published.

lb. cold meat ; i sprig of a flavouring herb ; i heaped teaspoonful flour ; /2 oz. dripping; pint pot liquor or water; i large tab e spoonful ketchup ; teaspoonful vinegar ; i pinch of pepper ; hi teaspoonful salt. . . Cut the meat into thin slices; melt the dripping m a small stew-pan ; remove it from the fire ; add the flour and mix well ; pour m gradually the pot liquor or cold water, stirring till smooth. Add the other ingredients except. the meat; stir over the fire till it has boiled for three minutes. Draw the pan to the side of the fire to allow the sauce to cool; remove the sprig of herb ; place the pieces of meat in the sauce ; simmer very gently for about ten minutes , be careful not to let it boil, as the meat will harden. Serve hot, with sippets of toasted bread. Shepherd’s Pie. — Required: lb. cold meat; i lb. cold potatoes; 2 small onions; 1 sprig flavouring herb ; 1 teaspoonful flour ; 1 oz. dripping ; 1 table- spoonful milk ; 1 teacupful cold water or pot liquor ; 1/ teaspoonful pepper ; ^ teaspoonful salt. Cut the meat into thin slanting slices, with the gram not against it. Skm, scald, and slice the onions, and brown them slightly with half of the dripping in a pan ; pour away the dripping ; break the flour with a little cold water ; add it with the rest of the water, the sprig of herb, salt, and pepper to the onions. Simmer till the onion is tender, about one quarter of an hour, stirring to prevent the flour sticking to the^ pan. Remove the sprig ; let the sauce cool ; pour it into a pie dish ; place the pieces of meat in it. Mash the potatoes ; add the milk and the other half of the COLD MEAT COOKERY. t0 thcm‘ Lay lhe Potatoes smoothly on the p of the meat ; score them across with a knife. Put re idv G OVen t0 brOWn ' when browned, it is or hot n i hfe 13 ?° °Ven’ place the pie on the hob or hot plate for a few minutes to warm through, but o not allow it to boil ; then brown it in front of the t0P the.„P1f may be glazed by brushing it over with a little milk before cooking. Macaroni and Meat Shape.— Required: U lb macaroni ; V lb. scraps of cooked meat ; i oz. stale bread crumbs ; % teaspoonful powdered mixed herbs • about % gill water or milk; oz. dripping; U tea- spoonful salt ; i pinch pepper. Place the macaroni in a pan of cold water ; bring to the boil and bod for about twenty minutes, till soft but not pulpy. Drain the macaroni, and let it get cold. Chop the meat finely; mix it with the crumbs, herbs, salt, pepper, and water. Grease a small pad- ding bowl ; line the bottom of it with some macaroni • put in some of the meat ; then gradually line the basin, placing more meat in the middle to prevent the lining falling in. If any macaroni is over, place it on t ie top of the meat. Cover the basin tightly with a well-greased paper; steam for half an hour to three- quarters ; turn out on a dish; serve hot. A quicker way. -Cut the boiled macaroni in small pieces, and mix with the meat. Rice may be used instead of macaroni. Pread and Meat Shape. — Required: V, lb. scraps of bread ; ^ lb. scraps of cooked meat ; ]/ teaspoonful powdered mixed herbs; i onion (pre- viously boiled); i oz. dripping; about i gill water or milk; teaspoonful salt ; ^ teaspoon ful pepper. Soak the bread for an hour in cold water ; press all the water out and beat the bread smooth with a fork. COLD MEAT COOKERY. 81 (•'hop the meat and onion very fine; mix all the in- gredients well together except J4 oz. of dripping. Grease well a basin; place the mixture m it; cove tightly with a well greased paper, leaving ro°™ the bread to swell, and steam for three quarters of an hour When the basin is lifted out of the water, let it stand for two minutes, then turn out; serve hot or C°Any cooked vegetables may be finely chopped and used instead of, or in addition to, the meat and °niMeat Sanders. — Required : 2 oz. cold meat; 1/ lb. cooked potatoes; 1 onion (previously boiled); about 1 oz. flour; oz. dripping; teaspoonful salt ; teaspoonful pepper. . ■ . Mash the potatoes ; melt the dripping ; mix it wit the potatoes. Knead very gradually into the dripping and potatoes as much flour as they will hold; roll out once like pastry; cut into oblong square pieces. Chop the meat and onion finely; add to them the pepper and salt. Divide this into as many portions as there are pieces of potato paste; place each portion on a piece of paste; double the paste over first from one side, then from the other, making the second over- lap the first; with the back of a knife press it down along the top and at the two ends. Place on a greased tin; bake in a slow oven for three quarters ot an hour to an hour, If there is no oven they may be cooked slowly on a greased girdle. Rissoles. — Required : 2 oz. cooked meat ; 1 oz. stale bread crumbs, or mashed potatoes, or boded rice- >4 teaspoonful minced parsley or powdered mixed herbs ; >4 oz. flour ; about 1 tablespoonfuls milk

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