This recipe comes originally from the sheep farms of Cumbria where, as in other sheep farming areas, rather tough mutton had to be made palatable. The shepherd’s wife chopped the cold, cooked mutton and beat it in a mortar. With a thickened stock and potato on top, it was delicious and very filling. It became a standard dish, made much easier with the advent of the mincer.
Shepherd’s Pie may be prepared the day before and given its final cooking 30 minutes before serving. It freezes well.
Mince the meat. Boil the potatoes until tender. Melt
Meanwhile, mash the potatoes. Season with salt and pepper, stir in the rest of the butter and
When the meat is cold, spread the potato at least
©1980 The Estate of Elizabeth Ayrton