Meat Pie with Potato Crust

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Chop cold roast beef, removing all fat and gristle; cover the bones and trimmings with cold water; add a few slices of onion and carrot and a stalk of celery, if at hand; let simmer 1 hour; strain off the broth and simmer it in the slices of beef until they are tender. Season with salt and pepper, and pour into a baking-dish; shake in a little flour from the dredger, and, if at hand, add 4 or 5 mushrooms peeled; broken in pieces and sauted 5 minutes in a little butter; cover closely with a round of potato crust in which there is an opening; bake until the crust is done (about 15 minutes).


Potato Crust

  • 2 cups of flour
  • ½ cup of shortening
  • ½ teaspoon of salt
  • 1 cup of cold mashed potato
  • ½ teaspoon of salt
  • Milk or water
  • 2 level teaspoons of baking


Sift together the flour, salt and baking powder, cut in the shortening, add the cold mashed potato and lastly the milk. Put on a floured board and roll gently.