Old Homestead Pie
- Leftover cold, boiled mutton, very thinly sliced
- Salt
- Pepper
- Paprika
- Caper sauce
- 1 1/2 cups hot mashed potato, well seasoned & well beaten
- 1/2 cup mashed turnip, well seasoned & well beaten
- 1 egg yolk, beaten lightly
- For the caper sauce:
- 1 cup drawn butter sauce (see Drawn Butter Sauce recipe)
- 2 Tbsps capers
Cut the remnants of any cold, boiled mutton into very thin slices. Season each slice with salt, pepper and a little paprika. Arrange them in layers in a suitable baking dish.
Heat any leftover caper sauce and, if necessary, add enough fresh sauce to cover well each layer of meat. To make the sauce, simply add 2 Tbsps of capers to 1 cup of drawn butter sauce.
Mix the mashed potato and turnip together. Press them through a ricer or coarse sieve, letting the mixture fall lightly over the top of the pie as a cover. Brush the top with egg yolk beaten lightly with a little water.
Brown lightly in the oven. Serve with currant jelly.
Heat any leftover caper sauce and, if necessary, add enough fresh sauce to cover well each layer of meat. To make the sauce, simply add 2 Tbsps of capers to 1 cup of drawn butter sauce.
Mix the mashed potato and turnip together. Press them through a ricer or coarse sieve, letting the mixture fall lightly over the top of the pie as a cover. Brush the top with egg yolk beaten lightly with a little water.
Brown lightly in the oven. Serve with currant jelly.
Submitted by Feb 14, 2010
15 min
30 min
45 min