Frank's Recipes! Shepherd's Pie 5

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Shepherd's Pie 5

1 lb cold, leftover roast pork or other
1 1/2 lb potatoes
1 1/2 oz 1 1/2 teaspoon butter or margarine
1/2 oz flour
1/4 pt meat stock or milk
1 salt and pepper to taste
1 milk

Yield: 4 servings

Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing. Melt 1 tablespoon butter or margarine in a saucepan and stir in the four.

To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat.

Stir over a low heat for 3 minutes, seasoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate. Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whisk with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it. When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. Dot with pieces of butter or cover with grated cheese, if liked. Bake in a 400 degree oven for 30 minutes. This dish may be prepared in the morning and left for cooking in the evening without harm. Cabbage is the best vegetable to accompany this dish.