Shepherd's Pie

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

remains of any cold roast beef ↝ Beef, roast [Beef, excludes ground]
a quarter of a Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
two tomatoes ↝ Tomatoes, raw [Tomatoes]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
half a teaspoonful of Worcester sauce
half a teaspoonful of bovril stirred in half a teacupful of water, or a little meat juice
half a teaspoonful of bovril stirred in half a teacupful of water, or a little meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
few thin slices of onion ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Cut the remains of any cold roast beef into small pieces and place in a dish.
Slice about a quarter of a Spanish onion finely on the top, add two tomatoes cut very small, pepper and salt, half a teaspoonful of Worcester sauce, half a teaspoonful of bovril stirred in half a teacupful of water, or a little meat juice.
Place in the oven uncovered for a quarter of an hour.
Then take out and fill up the dish with mashed potatoes.
Place a few thin slices of onion on the top, a piece of butter, and replace in the oven for three-quarters of an hour so as to brown the top nicely.

Original Text

Shepherd’s Pie

Cut the remains of any cold roast beef into small pieces and place in a dish. Slice about a quarter of a Spanish onion finely on the top, add two tomatoes cut very small, pepper and salt, half a teaspoonful of[Pg 35] Worcester sauce, half a teaspoonful of bovril stirred in half a teacupful of water, or a little meat juice. Place in the oven uncovered for a quarter of an hour. Then take out and fill up the dish with mashed potatoes. Place a few thin slices of onion on the top, a piece of butter, and replace in the oven for three-quarters of an hour so as to brown the top nicely.

Notes

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