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Shepherd's Pie
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Originally a thrift dish for using up the Sunday roast. Beef makes 'cottage pie'; lamb makes 'shepherd's.' · 1½ lb ground lamb (or leftover roast lamb, diced) · 1 large onion, chopped · 2 carrots, diced · 1 cup peas · 2 tablespoons flour · 1½ cups beef or lamb stock · 1 tablespoon Worcestershire sauce · Salt, pepper, sprig of thyme · 2 lb potatoes, peeled · ½ cup milk · 4 tablespoons butter
source
Mrs. Beeton + Marion Harland · 19th-century adaptations · Mrs. Beeton + Marion Harland · 19th-century adaptations
card id
card_n_47806da3bd72
adjoining cards
- related → Soft Gingerbread
- on the shelf of → The recipes — food that has fed people — a member of the recipes shelf in the keeping
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