Shepherd's pie
![]() Shepherd's pie served with peas, a common accompaniment | |
Alternative names | Cottage pie, hachis Parmentier |
---|---|
Type | Meat pie |
Place of origin | Britain and France |
Main ingredients | Mashed potatowithminced meat |
Variations | Cumberland pie, Shepherdess pie |
Shepherd's pie,cottage pie,or in French cuisinehachis Parmentier,is a savoury dish of cookedminced meattopped withmashed potatoand baked, also calledSandersorSaunders.The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb ormutton,and a cottage pie, beef.
History
![](https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Granville_Island_Market_-_Shepherds_pie.jpg/220px-Granville_Island_Market_-_Shepherds_pie.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Shepherd%27s_pie_at_restaurant_Hell_Hunt%2C_Tallinn.jpg/220px-Shepherd%27s_pie_at_restaurant_Hell_Hunt%2C_Tallinn.jpg)
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Cottage pie
The term was in use by 1791.Parson Woodfordementions "Cottage-Pye" in his diary entry for 29 August 1791 and several times thereafter. He records that the meat wasvealbut does not say what the topping was.[1]The dish was known in its present form, though not under the same name, in the early 19th century: in 1806Maria Rundellpublished 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 as individual servings.[2][n 1]Sanders or Saunders could also have a filling of sliced meat.[4]The name "Saunders" is still used in some cookery books.[5]
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][n 2]The beef may be fresh or previously cooked;[6]the latter was at one time more usual. Well into the 20th century the absence of refrigeration made it expedient in many domestic kitchens to store cooked meat rather than raw. In the 1940s the chefLouis Diatrecalled of his childhood days, "when housewives bought their Sunday meat they selected pieces large enough to make into leftover dishes for several days".[8]Modern recipes for cottage pie typically use fresh beef.[6]
Shepherd's pie
A recipe for shepherd's pie published in Edinburgh in 1849 inThe Practice of Cookery and Pastryspecifies cooked meat of any kind, sliced rather than minced, covered with mashed potato and baked.[9]In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust.[10]Neither shepherd's pie nor cottage pie was mentioned in the original edition ofMrs Beeton'sHousehold Managementin 1861.[11]
More recently "shepherd's pie" has generally been used for a potato-topped dish of minced lamb. According to theOxford 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".[6]As with beef, it was commonplace in the days before refrigeration to cook a Sunday joint to last in various guises throughout the week.Dorothy Hartleyquotes a traditional verse, "Vicarage mutton", showing not only the uses to which the joint was put, but also the interchangeability of the terms "shepherd's" and "cottage" pie:
Hot on Sunday,
Cold on Monday,
Hashed on Tuesday,
Minced on Wednesday,
Curried Thursday,
Broth on Friday,
Cottage pie Saturday.[12]
Hachis Parmentier
The dish Hachis Parmentier is named afterAntoine-Augustin Parmentier,who popularised the potato in French cuisine in the late 18th century.[6]It is documented from the late 19th century.[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 modern English term "hash" derives from the Frenchhachis,meaning food "finely chopped".)[14][n 4]
In some recipes a layer ofsautépotatoes is put in the cooking dish before the meat filling and mashed potato topping are added.[16]A more elaborate version byAuguste Escoffier,named Hachis de boeuf à Parmentier, consists of baked potatoes, the contents of which are removed, mixed with freshly-cooked diced beef, returned to the potato shells and covered withsauce lyonnaise.[17]
Variations
There are no universally agreed ingredients for any of the three dishes. The 24 recipes cited in the table show the varieties of titles and ingredients recommended by cooks and food writers from Australia, Britain, Canada, France and the US.
Cook/writer | Name of dish | Meat used | Fresh or left-over | Ref |
---|---|---|---|---|
Mary Berry | Cottage pie | Beef | Fresh | [18] |
Mère Biasin | Hachis Parmentier | Lamb | Left-over boiled[n 5] | [19] |
Paul Bocuse | Hachis Parmentier | Beef | Left-over boiled | [20] |
Robert Carrier | Cottage pie | Beef | Fresh | [21] |
Felicity Cloake | Cottage pie | Beef | Fresh, chopped, not minced | [22] |
Jean-Pierre Coffe | Hachis Parmentier | Beef | Left-over boiled, mixed with fresh calves' liver | [23] |
Elizabeth Craig | Shepherd's pie | Lamb | Left-over casseroled | [24] |
Jane Grigson | Shepherd's pie | Beef or lamb | Fresh | [25] |
Michel Guérard | Hachis Parmentier | Vealsweetbreadsand duckgizzards | Fresh | [26] |
Mark Hix | Shepherd's pie | Beef and lamb | Fresh | [27] |
Graham Kerr | Cottage pie | Beef | Fresh | [28] |
Tom Kerridge | Cottage pie | Beef | Fresh | [29] |
Jean Paré | Hachis Parmentier | Beef | Fresh | [30] |
Henri-Paul Pellaprat | Hachis Parmentier | Beef | Left-over | [31] |
Gordon Ramsay | Shepherd's pie | Lamb | Fresh | [32] |
Jay Rayner | Cottage pie | Beef and pork | Fresh | [33] |
Gary Rhodes | Shepherd's pie | Lamb | Fresh | [34] |
Michel Roux, Jr.[n 6] | Hachis Parmentier | Lamb | Left-over roast | [35] |
Madame Saint-Ange | Hachis de bœuf au gratin | Beef | Left-over | [36] |
Joan Schwartz | Shepherd's pie | Lamb | Fresh | [37] |
Delia Smith | Cottage pie | Beef | Fresh | [38] |
Martha Stewart | Shepherd's pie | Beef | Fresh | [39] |
John Torode[n 7] | Cottage pie | Beef | Fresh | [40] |
Anne Willan | Hachis Parmentier | Beef | Fresh | [41] |
Similar dishes
Fillings for other pies with a mashed potato topping are numerous, and include artichoke hearts and red peppers;[42]black pudding;[43]chicken and spinach;[44]chorizo;[45]curried chicken;[46]duck;[47]rabbit;[48]salmon;[49]salt cod;[50]turkey and ham;[51]and flaked white fish with shrimps in a white sauce.[52]
Other pies with non-pastry toppings include:
Name of dish | Placeoforigin | Description | Ref |
---|---|---|---|
Cumberland pie | England | Pies of this name exist in two versions: traditional Cumberland pies, still served inCumbria,have a pastry case, but others have a lamb or beef or pork-sausage filling covered by mashed potato topped with cheese and breadcrumbs. | [53] |
Empadão | Portugal | Meat, often veal, stewed in a tomato-based gravy and layered several times between mashed potatoes. Poultry or fish is sometimes used instead of meat | [54] |
Escondidinho | Brazil | The name, indicating "hidden", describes the way sun-dried meat is covered with a layer ofmaniocpurée. The dish often includes cheese and chicken; cod is sometimes used instead of beef. | [55] |
Pastel de carne | Uruguay | The filling is similar to that of a cottage pie, with the addition of sliced hard-boiled eggs. | [56] |
Pastel de papas | Argentina, Chile | Similar to cottage pie; may also contain peppers. | [57] |
Pastel tutup | Indonesia | Made with any of several meats, with vegetables such as carrots and green peas and boiled eggs, all topped with mashed potato. | [58] |
Pâté chinois | Canada | Also known in Canada as shepherd's pie, consisting of a bottom layer of beef, a middle layer of creamed sweetcorn, topped with mashed potato. | [59] |
Pióg an aoire | Ireland | TheIrishfor shepherd's pie. | [60] |
Shepherdesspie | Other | Also called shepherdless pie: avegetarianversion made without meat, or aveganversion made without meat and dairy. | [61] |
See also
Notes, references and sources
Notes
- ^In 1845Eliza Actonpublished 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]
- ^Jane Grigsonnoted that to make the dish go further some recipes put in a bottom layer of potato before adding the meat and top layer.[7]
- ^It is listed on abistromenu inLe Petit Moniteur universel,29 June 1892: "Escargots. Fraise de veau. Ravigotte. Navarin pommes. Salé aux choux. Hachis Parmentier. Œufs, saucisses. Poulet rôti chaud".[13]
- ^In hisGrand dictionnaire de cuisine(1873)Alexandre Dumaswrote, "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."[15]
- ^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.[19]
- ^"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."[35]
- ^Torode comments, "The great cottage pie – whoever worked this one out was a genius".[40]
References
- ^Woodforde (Vol III), p. 295; and (Vol V), pp. 335, 347, 371, 378, 389, 393 and 410
- ^Rundell, p. 39
- ^Acton, p. 195
- ^Hughes, p. 49
- ^Crook, Susan (1998).The Survival Guide to Cooking in the Student Kitchen.London: Foulsham. p. 84.ISBN978-0-572-02455-0.
- ^abcdeSaberi, p. 717
- ^Grigson (1984), p. 70
- ^Diat, p. 83
- ^Williamson, p. 65
- ^Dallas, pp. 255–256
- ^Beeton, index pp. viii–ix, xiii and xxx
- ^Hartley, p. 160
- ^Anfossi, Marc."Un bistro – fin de siècle",Le Petit Moniteur universel,29 June 1892, p. 2, column 5
- ^"hash".Oxford English Dictionary(Online ed.).Oxford University Press.(Subscription orparticipating institution membershiprequired.)
- ^Dumas, p. 619
- ^Saulnier, p. 143
- ^Escoffier, p. 391
- ^Berry, p. 198
- ^abHayward, p. 126
- ^Bocuse, p. 53
- ^Carrier, p. 30
- ^Cloake, Felicity."How to make perfect cottage pie"Archived13 May 2022 at theWayback Machine,The Guardian,21 October 2010
- ^Coffe, p. 312
- ^Craig, p. 182
- ^Grigson (1992), pp. 140−141
- ^Guerard, pp. 108–109
- ^Hix, p. 165
- ^Kerr, p. 102
- ^Kerridge, p. 193
- ^Paré, p. 13
- ^Pellaprat, p. 374
- ^Ramsay, pp. 148−149
- ^Rayner, p. 49
- ^Rhodes, p. 115
- ^abRoux, p. 146
- ^Saint-Ange, p. 374
- ^Schwartz, pp. 122–123
- ^Smith, p. 88
- ^Stewart, Martha."Shepherd's pie"Archived9 April 2022 at theWayback Machine,Marthastewart.com. Retrieved 13 May 2022
- ^abTorode, p. 100
- ^Willan (1993), p. 92
- ^Chovancova, p. 60
- ^Chovancova, p. 42
- ^Chovancova, p. 16
- ^Chovancova, p. 56
- ^Chovancova, p. 18
- ^Chovancova, p. 32
- ^Chovancova, p. 24
- ^Chovancova, p. 48
- ^Chovancova, p. 50
- ^"BBC - Food - Recipes: Turkey and ham pie".Archivedfrom the original on 22 December 2015.Retrieved7 December2015.
- ^Willan (2005), p. 46
- ^Orrey, p. 40; and Lemm, Elaine."What is Cumberland Pie?"Archived11 November 2016 at theWayback Machine,Thespruceats. Retrieved 14 May 2022
- ^Scott-Aitken, p. 258; and"Empadão de Carne"Archived10 April 2021 at theWayback Machine,Receitas Culinárias. Retrieved 14 May 2022
- ^"Escondidinho recipe — Brazilian Wave".Brazilian Wave.1 August 2012.Archivedfrom the original on 18 June 2020.Retrieved28 August2018.
- ^"Pastel de carne"Archived26 April 2022 at theWayback Machine,Gastronomía. Retrieved 14 May 2022
- ^"Pastel de papas"Archived21 July 2021 at theWayback Machine,Recetas de Argentina. Retrieved 14 May 2022
- ^"Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe"Archived16 May 2022 at theWayback Machine,Cookpad. Retrieved 14 May 2022
- ^Marcotte, p. 72
- ^"cottage pie - Aistriúchán Gaeilge ar cottage pie (An Foclóir Nua Béarla-Gaeilge)".www.focloir.ie(in Irish).Archivedfrom the original on 30 August 2018.Retrieved29 August2018.
- ^"10 Things you didnt know about Shepherds Pie - Jamie Oliver".jamieoliver.com.Archivedfrom the original on 11 January 2020.Retrieved7 January2020.
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External links
Shepherds Pie (Pâté Chinois)at the Wikibooks Cookbook subproject
Shephard's Pie 2at the Wikibooks Cookbook subproject