shepherd’s pie

 

  • [1] The dish was known in its present form, though not under the same name, in the early 19th century: in 1806 Maria Rundell published a recipe for “Sanders”, consisting of
    the same ingredients as cottage or shepherd’s pie: minced beef or mutton, with onion and gravy, topped with mashed potato and baked.

  • [2] [n 1] In 20th-century and later use the term cottage pie has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping.

  • [6] Modern recipes for cottage pie typically use fresh beef.

  • [7] In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust.

  • [9] More recently “shepherd’s pie” has generally been used for a potato-topped dish of minced lamb.

  • [n 3] It is usually made with chopped or minced lamb or beef; in either case it may be made with either fresh or left-over cooked meat.

  • The two English terms have been used interchangeably since they came into use in the late 18th and the 19th century, although some writers insist that a shepherd’s pie should
    contain lamb or mutton, and a cottage pie, beef.

  • [4][n 2] The beef may be fresh or previously cooked;[4] the latter was at one time more usual.

  • According to the Oxford Companion to Food, “In keeping with the name, the meat should be mutton or lamb; and it is usually cooked meat left over from a roast”.

  • Well into the 20th century the absence of refrigeration made it expedient in many domestic kitchens to store cooked meat rather than raw.

 

Works Cited

[‘1. In 1845 Eliza Acton published her recipe for “Saunders”, similar to Rundell’s, but with a layer of mashed potato underneath the minced meat as well as one on top. Like Rundell, she uses pre-cooked meat, but adds, “A very superior kind of saunders
is made by substituting fresh meat for roasted; but this requires to be baked an hour or something more”.[3]
2. ^ Jane Grigson noted that to make the dish go further some recipes put in a bottom layer of potato before adding the meat and top layer.[5]
3. ^
It is listed on a bistro menu in Le Petit Moniteur universel, 29 June 1892: “Escargots. Fraise de veau. Ravigotte. Navarin pommes. Salé aux choux. Hachis Parmentier. Œufs, saucisses. Poulet rôti chaud”.[11]
4. ^ In his Grand dictionnaire de cuisine
(1873) Alexandre Dumas wrote, “When you have veal, beef, chicken, game or scraps of meat left over from dinner the night before, all you have to do is chop these left-overs neatly, and there are tools for that, until the whole forms a complete mixture.”[13]
5. ^
In Mère Biasin’s version, rather than a single layer of ragout and a single layer of potato, there would be several alternating layers of each, with a potato one on the top.[17]
6. ^ “For me, the best shepherd’s pie is made with leftover roast
lamb, either shoulder or leg. In fact, I remember my sister and myself holding back on a Sunday lunch in case there wasn’t enough left to make the pie.”[33]
7. ^ Torode comments, “The great cottage pie – whoever worked this one out was a genius”.[38]
8.
Woodforde (Vol III), p. 295; and (Vol V), pp. 335, 347, 371, 378, 389, 393 and 410
9. ^ Rundell, p. 39
10. ^ Acton, p. 195
11. ^ Jump up to:a b c d e Saberi, p. 717
12. ^ Grigson (1984), p. 70
13. ^ Diat, p. 83
14. ^ Williamson, p. 65
15. ^
Dallas, pp. 255–256
16. ^ Beeton, index pp. viii–ix, xiii and xxx
17. ^ Hartley, p. 160
18. ^ Anfossi, Marc. “Un bistro – fin de siècle”, Le Petit Moniteur universel, 29 June 1892, p. 2, column 5
19. ^ “hash”. Oxford English Dictionary (Online
ed.). Oxford University Press. (Subscription or participating institution membership required.)
20. ^ Dumas, p. 619
21. ^ Saulnier, p. 143
22. ^ Escoffier, p. 391
23. ^ Berry, p. 198
24. ^ Jump up to:a b Hayward, p. 126
25. ^ Bocuse, p.
53
26. ^ Carrier, p. 30
27. ^ Cloake, Felicity. “How to make perfect cottage pie” Archived 13 May 2022 at the Wayback Machine, The Guardian, 21 October 2010
28. ^ Coffe, p. 312
29. ^ Craig, p. 182
30. ^ Grigson (1992), pp. 140−141
31. ^
Guerard, pp. 108–109
32. ^ Hix, p. 165
33. ^ Kerr, p. 102
34. ^ Kerridge, p. 193
35. ^ Paré, p. 13
36. ^ Pellaprat, p. 374
37. ^ Ramsay, pp. 148−149
38. ^ Rayner, p. 49
39. ^ Rhodes, p. 115
40. ^ Jump up to:a b Roux, p. 146
41. ^
Saint-Ange, p. 374
42. ^ Schwartz, pp. 122–123
43. ^ Smith, p. 88
44. ^ Stewart, Martha. “Shepherd’s pie” Archived 9 April 2022 at the Wayback Machine, Marthastewart.com. Retrieved 13 May 2022
45. ^ Jump up to:a b Torode, p. 100
46. ^ Willan
(1993), p. 92
47. ^ Chovancova, p. 60
48. ^ Chovancova, p. 42
49. ^ Chovancova, p. 16
50. ^ Chovancova, p. 56
51. ^ Chovancova, p. 18
52. ^ Chovancova, p. 32
53. ^ Chovancova, p. 24
54. ^ Chovancova, p. 48
55. ^ Chovancova, p. 50
56. ^
“BBC – Food – Recipes : Turkey and ham pie”. Archived from the original on 22 December 2015. Retrieved 7 December 2015.
57. ^ Willan (2005), p. 46
58. ^ Orrey, p. 40; and Lemm, Elaine. “What is Cumberland Pie?” Archived 11 November 2016 at the
Wayback Machine, Thespruceats. Retrieved 14 May 2022
59. ^ Scott-Aitken, p. 258; and “Empadão de Carne” Archived 10 April 2021 at the Wayback Machine, Receitas Culinárias. Retrieved 14 May 2022
60. ^ “Escondidinho recipe — Brazilian Wave”. Brazilian
Wave. 1 August 2012. Archived from the original on 18 June 2020. Retrieved 28 August 2018.
61. ^ “Pastel de carne” Archived 26 April 2022 at the Wayback Machine, Gastronomía. Retrieved 14 May 2022
62. ^ “Pastel de papas” Archived 21 July 2021
at the Wayback Machine, Recetas de Argentina. Retrieved 14 May 2022
63. ^ “Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe” Archived 16 May 2022 at the Wayback Machine, Cookpad. Retrieved 14 May 2022
64. ^ Marcotte, p. 72
65. ^ “cottage
pie – Aistriúchán Gaeilge ar cottage pie (An Foclóir Nua Béarla-Gaeilge)”. www.focloir.ie (in Ga). Archived from the original on 30 August 2018. Retrieved 29 August 2018.
66. ^ “10 Things you didnt know about Shepherds Pie – Jamie Oliver”. jamieoliver.com.
Archived from the original on 11 January 2020. Retrieved 7 January 2020.
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