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Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. 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.

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 or France
Main ingredients	Mashed potato with ground meat
Variations	Cumberland pie, Shepherdess pie
Cookbook: Shepherd's pie

History

Cottage pie

The term was in use by 1791.[1] Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791, and several times thereafter. He records that the meat was veal but he does not say what the topping was.[2] In 20th-century and later use it has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping.[3][n 1] The beef may be fresh or previously cooked;[3] 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 chef Louis Diat recalled of his childhood days, "when housewives bought their Sunday meat they selected pieces large enough to make into leftover dishes for several days".[5] Modern recipes for cottage pie typically use fresh beef.[3]

Shepherd's pie

According to the American Merriam-Webster dictionary the first known use of the term was in 1854.[1] In British usage in the 1850s the term referred to a Scottish dish that contained a mutton and diced potato filling inside a pastry crust.[6] Neither shepherd's pie nor cottage pie was mentioned in the original edition of Mrs Beeton's Household Management in 1861.[7]

More recently "shepherd's pie" has generally been used for a potato-topped dish of minced lamb. 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".[3] 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 Hartley quotes an old 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:

Hachis Parmentier

The dish is named after Antoine-Augustin Parmentier, who popularised the potato in French cuisine in the late 18th century.[3] It is documented from the end of the 19th century.[n 2] 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 French "hachis", meaning food "finely chopped".)[11][n 3]

In some recipes a layer of sauté potatoes is put in the cooking dish before the meat filling and mashed potato topping are added.[13] A more elaborate version by Auguste 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 with sauce lyonnaise.[14]

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	[15]
Mère Biasin	Hachis Parmentier	Lamb	Left-over boiled[n 4]	[16]
Paul Bocuse	Hachis Parmentier	Beef	Left-over boiled	[17]
Robert Carrier	Cottage pie	Beef	Fresh	[18]
Felicity Cloake	Cottage pie	Beef	Fresh, chopped, not minced	[19]
Jean-Pierre Coffe	Hachis Parmentier	Beef	Left-over boiled, mixed with fresh calves' liver	[20]
Elizabeth Craig	Shepherd's pie	Lamb	Left-over casseroled	[21]
Jane Grigson	Shepherd's pie	Beef or lamb	Fresh	[22]
Michel Guérard	Hachis Parmentier	Veal sweetbreads and duck gizzards	Fresh	[23]
Mark Hix	Shepherd's pie	Beef and lamb	Fresh	[24]
Graham Kerr	Cottage pie	Beef	Fresh	[25]
Tom Kerridge	Cottage pie	Beef	Fresh	[26]
Jean Paré	Hachis Parmentier	Beef	Fresh	[27]
Henri-Paul Pellaprat	Hachis Parmentier	Beef	Left-over	[28]
Gordon Ramsay	Shepherd's pie	Lamb	Fresh	[29]
Jay Rayner	Cottage pie	Beef and pork	Fresh	[30]
Gary Rhodes	Shepherd's pie	Lamb	Fresh	[31]
Michel Roux, Jr.[n 5]	Hachis Parmentier	Lamb	Left-over roast	[32]
Madame Saint-Ange	Hachis de bœuf au gratin	Beef	Left-over	[33]
Joan Schwartz	Shepherd's pie	Lamb	Fresh	[34]
Delia Smith	Cottage pie	Beef	Fresh	[35]
Martha Stewart	Shepherd's pie	Beef	Fresh	[36]
John Torode[n 6]	Cottage pie	Beef	Fresh	[37]
Anne Willan	Hachis Parmentier	Beef	Fresh	[38]

Similar dishes

Fillings for other pies with a mashed potato topping are numerous, and include artichoke hearts and red peppers;[39] black pudding;[40] chicken and spinach;[41] chorizo;[42] curried chicken;[43] duck;[44] rabbit;[45] salmon;[46] salt cod;[47] turkey and ham;[48] and flaked white fish with shrimps, in a white sauce.[49]

Other pies with non-pastry toppings include:

Name of dish	Place of origin	Description	Ref
Cumberland pie	England	Pies of this name exist in two versions: traditional Cumberland pies, still served in Cumbria, have a pastry case, but others have a lamb or beef or pork-sausage filling covered by mashed potato topped with cheese and breadcrumbs.	[50]
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	[51]
Escondidinho	Brazil	The name, indicating "hidden", describes the way sun-dried meat is covered with a layer of manioc purée. The dish often includes cheese and chicken; cod is sometimes used instead of beef.	[52]
Pastel de carne	Uruguay	The filling is similar to that of a cottage pie, with the addition of sliced hard-boiled eggs.	[53]
Pastel de papas	Argentina	Similar to cottage pie; may also contain peppers.	[54]
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.	[55]
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.	[56]
Pióg an aoire	Ireland	The Irish for cottage pie.	[57]
Shepherdess pie	Other	Also called shepherdless pie: a vegetarian version made without meat, or a vegan version made without meat and dairy.	[58]

See also

Notes, references and sources

Notes

References

Sources

На других языках

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- [en] Shepherd's pie

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[es] Cottage pie

Un cottage pie es un plato británico que consiste en una capa de carne de ternera picada y recubierta de puré de papas.

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[ru] Пастуший пирог

Пастуший пирог (англ. shepherd’s pie) — блюдо британской кухни. Представляет картофельную запеканку с фаршем (ранее из рубленого мяса). Дополняется вустерским соусом и розмарином. Сельдерей, лук, морковь, тыква пассеруются и тушатся с мясом и специями. В форме масса покрывается слоем пюре и отправляется в духовку[1].

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