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EASY SHEPHERD’S PIE
2 oz. butter or margarine
1 onion, peeled and chopped
1 (1 lb.) can minced steak
4 oz. small mushrooms, trimmed and sliced
for the potato topping:
½ pint milk
½ level teaspoon salt
1 packet instant mashed potato
1 oz. butter
Heat half the butter or margarine in a saucepan and add the onion. Fry gently for 5 minutes to soften then stir in the contents of the can of minced steak. Heat through gently stirring occasionally to prevent sticking. Plunge the tomatoes into boiling water for 1 minute, then drain and peel away the skins. Slice and set aside. Add the sliced mushrooms to the remaining hot fat in a frying pan and fry quickly. Spoon the minsed steak into a buttered casserole or baking dish and top with the sliced tomato and fried mushrooms. Set aside while preparing the potato topping.
Either prepare quick creamed potato, or instant potato as follows: Heat the milk and salt almost to boiling point. Draw the pan off the heat and using a fork stir in the instant potato. Mix well and add half the butter. Fork over the top of the casserole and dot with remaining butter in small pieces. Place above centre in a hot oven (400˚F or Gas No. 6) and bake for 20-25 minutes or until meat is bubbling hot and potato topping has browned. Serve with French beans.
(Source: Short-Cut Cook Book, by Katie Stewart, Daily Mirror Newspapers Ltd., 1967)
Cottage pie (The Belling Recipe Collection)
675g potatoes, peeled and chopped
30 ml milk
Salt and pepper
1 large onion, skinned and chopped
15 ml vegetable oil
450g cooked minced beef
5 ml mixed herms
15 ml cornflour
1. Boil potatoes, drain and mash with milk, butter and seasoning.
2. Fry onion in oil until soft, add cooked minced beef and brown, add stock, herbs and seasoning. Cook for 15 minutes.
3. Place meat mixture in ovenproof dish, cover with mashed potatoes.
4. Bake until top of potatoes are crisp and browned.
FAN OVEN: 170˚C for 20-25 mins
CONVENTIONAL OVEN: preheat shelf 4 200˚C for 25-30 mins
SECOND OVEN: preheat shelf 1 190˚C for 25-30 mins
1 medium-sized onion, chopped
½ oz cooking fat
1 heaped dessertspoon flour
¼ pint vegetable stock or water
1 dessertspoon Worcester sauce
Pepper and salt
½ lb cooked meat
1 lb freshly cooked potatoes
A little milk
Fry the chopped onion in the cooking fat; add the flour, cook until it browns. Add the stock or water and stir until thick. Add Worcester sauce and season well. Mince or chop the meat, mix with the gravy and half the potatoes, and place in a greased pie dish. Mash the rest of the potatoes with a little milk, spread over the meat, mark with a fork and bake for 40 minutes or the middle shelf of a moderately hot oven (Gas Mark 5, 375˚F)
(Source: School Dinners, by Linda Sonntag, Sidgwick & Jackson Limited, 1988)
Shepherd's Pie video recipe on YOUTUBE