[Sca-cooks] Shepherd's Pie

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Barbara Benson:
>  > Adamantius> Crust can be mashed taters or shortcrust, or
>>  even a potato shortcrust (which is just like it sounds, cold mashed
>>  potatoes worked with flour as for gnocchi, but with fat worked in, as
>>  for shortcrust -- the result can be rolled out somewhat thickly,
>>  puffs up a bit, and browns well -- also makes great potato scones).
>
>Greetings,
>
>This sounds delicious, could you be more specific on how to prepare it.
>Right now those instructions bear a strong resemblance to a period recipe.
>Some proportions would be nice.

Hmmm. Let me think about this a bit...

Prolly...

1 1/2 cups cold, mashed potatoes (lumps are okay, this will be 
pastry, not baby food)
3/4 cup flour
1/2 cup sweet butter (part of this as bacon fat is good, too)
appr. 1 tsp salt

Basically work it like a shortcrust pastry (chop or break, with your 
fingers, the butter up into little crumby pieces), but note that no 
additional liquid (or only very little, if you really need it) is 
called for.

You should get something like a biscuit dough. Roll out about 1/4 to 
1/2 an inch thick...

Adamantius