Rub a pie-dish over lightly with a layer of beef dripping, then put in sufficient of the mince to come within an inch of the top of the dish. Have ready the mashed potato which should be moistened with milk and well seasoned with salt, pepper and nutmeg; spread it evenly over the meat, and let it be thick enough to form a covering the shape of a pastry pie-crust. Smooth the potato with a wet knife, then mark it in lines with a fork, and place little pieces of dripping at intervals all over the potato. Bake the pie in a moderate oven for an hour, and place it on the hottest shelf for the last fifteen minutes or so, so that it may be well browned.