Traditional Shepherd’s Pie from 1918

Looking for something simple and historical? Here’s a classic shepherd’s pie recipe from the 1918 cookbook Conservation Recipes by the Mobilized Women’s Organizations of Berkeley. It’s just meat, veggies, and a potato crust.

No fuss here, just straightforward cooking from a different era—one where food was rationed due to WWI. In 1918, food conservation was a wartime effort to save essential resources and support troops by encouraging households to reduce waste, eat alternative foods, and grow their own produce.

Remember, vintage recipes are just guidelines. Feel free to tweak and make it your own. If you don’t have mutton, lamb is the closest substitute. For a milder flavor, you can use beef or pork. If you don’t have drippings, you can use a combination of melted butter and a splash of broth (chicken, beef, or vegetable) for flavor.

Classic Shepherd's Pie

Serves: 6 to 8 Prep Time: 55 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Filling

• 2 lbs. mutton (neck or other cut)
• 2 carrots
• 1/4 can tomatoes
• Salt, pepper, cloves
• 2 tblsp. drippings
• 3 stalks celery.
• 2 tblsp. flour
• 1 1/2 cups water

Crust

• 3 potatoes
• 1 onion
• 1 tsp. poultry seasoning
• 1 1/2 tblsp. butter substitute
• Salt and pepper

Instructions

1. Cut up the meat and brown in the hot fat and flour.
2. Add water, seasoning and vegetables.
3. Put all in a baking dish and cover with a crust made of: 3 potatoes, 1 onion, 1 tsp. poultry seasoning, 1 1/2 tblsp. butter substitute, Salt and pepper.
4. Cook and mash the potatoes, beating very light; add the minced onion and seasoning. Spread on top of the pie and put melted butter substitute in small indentations of the surface.
5. Bake three hours very slowly. Use one burner of gas oven only.

Notes

Instead of baking for three hours on one burner of a gas oven, try baking in a modern oven at 350°F (175°C) for about 1 to 1.5 hours. Always check for doneness. Ensure the meat reaches an internal temperature of 165°F (74°C) for safety.

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