Cottage Pie Recipe ingredients

To prepare this Cottage Pie Recipe, first cook remnants of cold roast lamb or veal, cut in thin slices, in stock made of the trimmings and bones, reinforced by chicken bones and remnants of uncooked meat, if at hand, until tender. Season with salt and pepper, and turn into a baking-dish. For a pint of meat with cup or more of broth, have ready about three cups of mashed potato, seasoned with salt and pepper and thoroughly beaten with butter and a little cream. Spread a layer of prepared potato over the meat, then put the rest on with a pastry bag and star tube. Brush over the potato with the yolk of an egg, beaten and diluted with a tablespoonful of milk. Set the dish in the oven, to brown the edges of the potato, then serve at once.