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Happy new year from Audley End House. The busy Christmas period may be over, but there’s no respite for Mrs Crocombe and the servants. Today, our Victorian cook is preparing ‘Sanders’, a pastry-less dish of lamb and potato sometimes known as cottage or shepherd’s pie. A hearty winter dish.
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INGREDIENTS
• Remains of a cold mutton joint
• 2–4 potatoes, mashed with plenty of butter
• Extra butter to grease the dish
• Mushroom ketchup (or other seasoning condiment, such as Worcestershire sauce)
• Nutmeg and cayenne pepper
• Salt and pepper
• Gravy from the joint, or stock
• Optional: peas or other vegetables, which can also be leftover from a previous meal
METHOD
1. Mince the meat (by hand if possible) and season it well.
2. Mix with the gravy or stock, just enough to moisten it.
3. Grease a dish with butter or lard and layer in some mashed potato.
4. Top this with minced meat, and finish with another layer of potato.
5. Mark with a fork and bake for 45 minutes or until piping hot in the centre.
Chapters
00:00 Intro
00:49 For this recipe, you will need…
01:18 Mince the mutton
02:26 Mash the potatoes
03:34 Season the mutton
04:06 Add the gravy
04:32 Build the layers
05:21 Bake in the oven
05:41 Final result
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