Monday, January 11, 2016

Meat and Potato Pie from 1904




About the Recipe:
This recipe is from Consolidated Library of Modern Cooking and Household Recipes, Volume 3: Soups, Chowders & Fish, Meats, Poultry & Game by Christine Terhune Herrick and Marion Harland, eds. (New York, 1904):



The great thing about this recipe is that you can make it using leftover meat, potatoes, gravy, and even rice.  I chose to make the recipe without the addition of the optional rice.

Modern Recipe Adaptation: Meat and Potato Pie
Yield: 6 Servings

The Potatoes:

2 Pounds Russet Potatoes, Peeled and Cubed
8 Tablespoons (1 stick) Butter
1/2 Cup Milk
1 Teaspoon Salt


  1. Place the potatoes in a medium stock pot and cover with cold water.
  2. Bring the potatoes and water to a boil and then reduce heat to low and simmer until soft enough to mash.
  3. While potatoes are cooking, heat the butter, milk, and salt together in a small saucepan until the butter is melted. Be careful not to scorch the milk. Set aside.
  4. When the potatoes are cooked, strain them from the water and return to the cooking pot. Mash with a potato masher or fork. Then, add the melted butter and milk. Stir and set aside.

The Gravy:
2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
1 Cup Beef Stock
1/4 Cup Stewed Tomatoes in Juice
1/4 Teaspoon Salt
Pinch Ground Black Pepper
Fresh Herbs (Thyme, Parsley, Rosemary) to Taste


  1. In a medium saucepan over medium-low heat, melt the butter.
  2. Whisk the flour into the melted butter and cook on low until the flour is cooked. Then, whisk in the beef stock and stir until the flour/butter roux is smooth.
  3. Add the stewed tomatoes and juice. Then, add the salt and pepper. Stir until well blended.
  4. Add the fresh herbs on the stem (you will remove them later) and simmer the gravy for about 15 minutes on medium-low heat.
  5. Remove the gravy from the heat and take out the herbs.
  6. Optional: If you have an immersion blender, you can use it blend the tomatoes into the gravy. (I did!)
  7. Set the gravy aside.
Whole Fresh Herbs in Gravy

Prepare the Meat:
  1. Use 1.25 pounds of whatever leftover meat you have available. I used ham and roast beef. Cut up the meat into bite-sized chunks.
  2. Add the meat chunks to the gravy.
  3. Set aside.

Assemble the Pie:
  1. Heat the oven to 400ยบ F.
  2. Butter a deep dish pie plate and place on a parchment lined cookie sheet.
  3. Spread about half of the mashed potatoes onto the bottom and sides of the pie plate.
  4. Place the meat and gravy on top of the potatoes.
  5. Add a well-beaten egg to the remainder of the mashed potatoes. Then, top the meat and gravy with the mashed potato/egg mixture.
  6. Dot the top of the potatoes with 2 tablespoons of cubed butter.
  7. Place in the oven and cook for about 20-30 minutes.
  8. Serve hot from the oven.


Meat and Potato Pie Fresh From the Oven!


2 comments:

  1. I always love fresh herbs. I bet this really did taste wonderful.

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  2. I missed this entry as I was under the weather right around that time. What a nice recipe from the Consolidated Library! I love a meat and potato pie and this will be made at my casita! I love that there are tomatoes in the gravy - nice color. Your addition of the fresh herbs give it a modern sensibility. I have plenty of rosemary that overwintered indoors. Thanks for this!

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