Name: Mutton and Potato Pie
Ingredients: leftover mutton; potatoes; seasoning to taste

Why it works: Mutton and potato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 293 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mutton and Potato Pie

Ingredients

leftover mutton
potatoes
seasoning to taste

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

Preheat the oven to 350°F (175°C).
Chop the leftover mutton into small pieces.
Boil and mash the potatoes.
Mix the mutton with the mashed potatoes and season to taste.

Assemble and bake

Place the mixture in a pie dish and cover with pastry.
Bake in the oven for 30-40 minutes until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Mutton + potatotop 19% of all pairs

Smell alikemoderate

Cooked together293 recipes

Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leftover mutton: Provides the meat and savoury flavour that forms the body of the filling.
Potatoes: Mashed, they add bulk and a soft, cohesive texture that holds the filling together.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.