Shepherd’s pie recipe (1912)
Shepherd’s pie recipe
Take a pound of cold mutton, a pint of coid boiled potatoes, one-half an onion grated, one or two cooked carrots; out the mutton and potatoes into small pieces and put them with the onion and carrot into a deep baking dish. Add a cupful of stock or water, salt, pepper and a tablespoonful of butter cut in bits.
Pare and boil four medium-sized potatoes, mash and add cup of cream, salt and pepper to taste, beat until light, then add enough flour to make a soft dough. Roll out and cover the dish with the dough, make a cross cut in the center to allow tie steam to escape, and bake in a moderate oven one hour.
A modern shepherd’s pie is made like the above with the addition of a few capers and a stalk or two of celery.
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Publication: Edgefield Advertiser (Edgefield, SC)
Publication date: June 19, 1912
