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King Country Chronicle, Volume III, Issue 109, 23 November 1908, Page 6

Shepherd's Pie.—There are few more appetising ways of using up scraps of meat and vegetables than by turning them into a shepherd's pie. First, grease a flat dish and make an ordinary paste with flour and dripping, or fat that has settled on the liquor of boiled meat; two pounds of flour and threequarters of a pound of fat will make a large pie. The crust may have the addition of a teaspoonful of baking powder. Having rolled out the crust, spread a thin layer of the paste over the bottom of the pie di:h. Fill in with scraps of cold meat of any kind, trimmings from a joint, and so on, chopping all up together with a little parsley and thyme and one onion, and seasoning with pepper and salt. If there is not enough moat to fill the dish, cold potatoes may be laid at the bottom, either mahed or cut in thin slices. A little cold gravy will be an improvement. Moisten the edge of the crust and cover the pie with another layer of crust, both edges adhering. Rake the pie, and when done it should turn out whole. The same mixture may be baked in a deep pie dish, but in this case the sides of the dish may be lined with crust, not the bottom. A large proportion of vegetables may be given—potatoes, carrots, and beet, or vegetable marrows when in season, and more broth or gravy, with plenty of seasoning. Again, the crust might be of mashed potato when the pie is made in a deep dish, the top becoming nicely browned in baking.