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Shepherds Pie


Leftovers turned into a classic British meat pie.













Trans-fat Free, Low Sodium


1 pound beef roast
lamb, veal, pork, (leftovers), combination of these meats
½ ounce all-purpose flour
¼ pint meat stock
or milk
1 x salt
1 x black pepper
1 ½ pounds potatoes
1 x milk
1 ½ tablespoon butter
or margarine


Mince the cold meat, removing all fat, skin and gristle first.

Cook potatoes, peeled and cut in halves, until soft enough for mashing.

Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four.

To this add slowly stirring, ¼ pint meat stock or milk.

When smooth and fairly thick and just to the point of boiling, stir in the minced meat.

Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste.

Pour into a flat oven proof dish and refrigerate.

Meanwhile, mash the potatoes, season and stir in ½ teaspoon butter or margarine, and a little milk and whick with a fork until smooth.

Set aside until the minced meat is cool enough to have solidified and formed a solid surface.

If you add the potatoes to hot mince, it will sink into it.

When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork.

Dot with pieces of butter or cover with grated cheese, if liked.

Bake in a 400℉ (200℃) oven for 30 minutes.

This dish may be prepared in the morning and left for cooking in the evening wothout harm.

Cabbage is the best vegetable to accompany this dish.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 28436% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 66mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 44g
Vitamin A 2% Vitamin C 14%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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