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1 tablespoon grated Parmesan cheese
Mix the meat (chopped into small pieces or minced) onion, pepper, salt and gravy and put into a greased pie-dish. Cover with can baked beans and then top with mashed potato. Rough with fork. Put a few pieces of margarine and sprinkle Parmesan on top and brown in over1/2 hour at 400 degress.
Scotch Eggs
These hard-cooked eggs coated with a sausage-and-bread-crumb mixture may have originated in Scotland as a food for breakfast, but have been served as snacking fare throughout Britain for many years and are as popular in English pubs as pretzels are in some Amercian cafes. One theory holds that the recipe is an English invention and is dubbed Scotch because the thrifty Scots are famous for finding ways to stretch the meat bill.
8 hard-cooked eggs, peeled
1/4 cup all-purpose flour
1 pound bulk pork sausage
3/4 cup dry bread crumbs
1/2 teaspoon ground sage
1/4 teaspoon salt
2 eves, beaten
92.9%