Shepherd’s Pie

Slice any cold meat and roll each piece in dried herbs, salt and pepper mixed. Put into piedish a layer of cold meat, then sliced onion and potatoes alternately. For crust take mashed potatoes, beaten up with fork and mixed with a very little hot milk, butter, pepper and salt. Mix half a gill of water and pour over pie (a little cream gives a nice freshness), dip a broad knife in the milk and smooth over potatoes and score into dices; mark the edge with a fork, always dipping it in the milk; put in hot oven till brown.