Amy Vanderbilts Shepherds Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have an old Amy vanderbilts complete cookbook. Its so old the cover is gone.I used it so much that my son wanted a book just like it of his own when he got married. He had to pay almost $100 for his copy. He calls it his hundred dollar book. This is her recipe for Shepherds pie.The following info was added at the end of her recipe in her book. This is an English specialty, of course, and one of the best. Sometimes we make it with leftover lamb, an obvious Monday dinner. In a pinch we use those convenient dehydrated potatoes(always in our cupboard) or gquck-frozen mashed potatoes, good to have on hand too. Preparation time is entirely guess work, and it doesn't include the time involved for cooking beef, vegetables, or preparing mashed potatoes. Ingredients:
2 cups boneless beef cubes, cooked |
1 cup mixed cooked green vegetables |
1 bay leaf |
1/4 cup light cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup fresh parsley, finely cut |
2 cups mashed potatoes |
1 egg |
butter or margarine, melted |
paprika |
Directions:
1. Start oven at moderately hot (400 F) s.
2. Grease 1 1/2 quart casserole.
3. Pour beef into prepared casserole.
4. Drain vegetables and add to meat.
5. Crumble bay leaf and add to dish.
6. Mix cream, salt, pepper and parsley into mashed potatoes.
7. Beat egg until light. Fold into potato mixture, and spread over meat and vegetables.
8. Brush top with melted butter or margarine.
9. Sprinkle lightly with paprika.
10. Bake 20 minutes or until top is browned.
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