- 1 quart cold meat, any kind
- 1 small onion
- nearly 1 pint gravy or stock, thickened with 1 tablespoon of flour
- 8 large potatoes
- 1 cup boiling milk
- 1 tablespoon butter
Season the meat and put in a deep earthen dish.
Grate the onion into the gravy, and pour over the meat.
Pare, boil and mash the potatoes. Add the salt, pepper and milk and one tablespoonful of butter. Cover the pie with this, and bake gently half an hour.
See also, Shepherds' Pie, No. 2.
Miss Parloa's New Cook Book.
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