|Feature Recipe June 2005|
Commonly known as “Shepherd’s Pie”
By Bob Williamson
|2 cups chopped, cooked meat|
2 cups mashed potato
2 cups left-over gravy
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 teaspoon onion
1 or 2 tablespoons butter
It is unnecessary to follow above proportions. Use available amounts of meat and potato, and gravy, and seasons to taste.
Line bottom of baking dish with well beaten mashed potato (either hot or left over). Add thick layer of meat and gravy, then layer of potato, until dish is full. Make the top crust of potato. Generously dot on top with bits of butter. Or, meat and gravy may be placed in lower part of baking dish with single thick layer of mashed potato for the crust.
Stiffly beaten egg white may be folded into mashed potatoes before adding to meat, if desired. Bake in hot oven till potatoes are brown, or if cold potatoes have been used, till thoroughly heated and browned. Crumbs, macaroni or rice may be substituted for potatoes.
Hash, as I remember it made by my mother, was very similar only mixed together and spooned into a skillet greased with fresh lard. The ground up meat and potato with gravy, onion, and salt and pepper was cooked or fried to a crispy mixture and served with fresh homemade bread or biscuits. A filling meal of leftovers that was good anytime of year. This menu was especially good when served with honey or jelly and a vegetable of creamed corn and peas, and fresh cold milk.