Recipes > Meat > Shepherds Pie, No. 2

Shepherds Pie, No. 2


  • 1 quart of any kind of cold meat
  • 2 tablespoonfuls of salt pork
  • 8 large uncooked potatoes
  • 1 onion
  • 1 one tablespoonful of parsley
  • salt
  • pepper
  • 1 large cupful of water
  • 2 tablespoonfuls of butter
  • 1 large cupful of boiling milk
  • 1 pint of flour


Cut into dice cold meat. Mince very fine salt pork, and add to the meat. Pare and cut into dice 4 large uncooked potatoes; grate or chop fine onion; chop fine parsley. Mix, and season well with salt and pepper, and add water. Put in a deep earthen dish.

Make a paste with 4 potatoes, butter, boiling milk and flour. Pare, boil and mash the potatoes; then add butter, salt and milk. When all is very light, beat in the flour, gradually.

Sprinkle the board with flour, and roll the paste a little larger than the dish. Make a hole in the centre, to let out the air. Cover the dish with the paste, being careful to have the edge come inside the dish.

Bake gently one hour.


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See also, Shepherds' Pie.


Miss Parloa's New Cook Book.

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