![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/vegetables.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
77
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1-1/2 lb. of rump-steak or mutton cutlets, pepper and salt to taste, 1/3 pint of weak broth or gravy, 1 oz. of butter, mashed potatoes. [Illustration: POTATO-PASTY PAN.]
👨🍳 Method
Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken, into small pieces. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat. Send it to table as it comes from the oven, with a napkin folded round it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Potato Pasty this week, intrigued by the vintage charm of cooking in a pasty pan. I found the process surprisingly satisfying, like building a savory, edible sundae with meat and potatoes. The most delightful surprise was how the potatoes formed a beautiful, crisp crust on top, thanks to the steam trapped by the pan's design. It was like having a built-in toaster for your spuds. This dish is perfect for the weeknight cook looking to impress with minimal effort. The pasty pan does most of the work, and the result is a hearty, comforting meal that's ready in under an hour. Plus, it's a great way to use up leftover mashed potatoes. I served it straight from the pan to the table, and it was a hit with my family. The next time I have friends over for a casual dinner, I'll definitely be making this again.
