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Shepherd's pie

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 early 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 namesCottage pie, hachis Parmentier
TypeMeat pie
Place of originBritain and France
Main ingredientsMashed potato with minced meat
VariationsCumberland pie,
Shepherdess pie
  • Cookbook: Shepherd's pie

History

 
Shepherd's pies for sale
 
Shepherd's pie in Tallinn, Estonia
 
Shepherd's pie in an English restaurant

Cottage pie

The term was in use by 1791. 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 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 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.[4][n 2] The beef may be fresh or previously cooked;[4] 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".[6] Modern recipes for cottage pie typically use fresh beef.[4]

Shepherd's pie

A recipe for shepherd's pie published in Edinburgh in 1849 in The Practice of Cookery and Pastry specifies cooked meat of any kind, sliced rather than minced, covered with mashed potato and baked.[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.[8] Neither shepherd's pie nor cottage pie was mentioned in the original edition of Mrs Beeton's Household Management in 1861.[9]

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".[4] 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 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.[10]

Hachis Parmentier

The dish Hachis Parmentier is named after Antoine-Augustin Parmentier, who popularised the potato in French cuisine in the late 18th century.[4] 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 French hachis, meaning food "finely chopped".)[12][n 4]

In some recipes a layer of sauté potatoes is put in the cooking dish before the meat filling and mashed potato topping are added.[14] 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.[15]

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 [16]
Mère Biasin Hachis Parmentier Lamb Left-over boiled[n 5] [17]
Paul Bocuse Hachis Parmentier Beef Left-over boiled [18]
Robert Carrier Cottage pie Beef Fresh [19]
Felicity Cloake Cottage pie Beef Fresh, chopped, not minced [20]
Jean-Pierre Coffe Hachis Parmentier Beef Left-over boiled, mixed with fresh calves' liver [21]
Elizabeth Craig Shepherd's pie Lamb Left-over casseroled [22]
Jane Grigson Shepherd's pie Beef or lamb Fresh [23]
Michel Guérard Hachis Parmentier Veal sweetbreads and duck gizzards Fresh [24]
Mark Hix Shepherd's pie Beef and lamb Fresh [25]
Graham Kerr Cottage pie Beef Fresh [26]
Tom Kerridge Cottage pie Beef Fresh [27]
Jean Paré Hachis Parmentier Beef Fresh [28]
Henri-Paul Pellaprat Hachis Parmentier Beef Left-over [29]
Gordon Ramsay Shepherd's pie Lamb Fresh [30]
Jay Rayner Cottage pie Beef and pork Fresh [31]
Gary Rhodes Shepherd's pie Lamb Fresh [32]
Michel Roux, Jr.[n 6] Hachis Parmentier Lamb Left-over roast [33]
Madame Saint-Ange Hachis de bœuf au gratin Beef Left-over [34]
Joan Schwartz Shepherd's pie Lamb Fresh [35]
Delia Smith Cottage pie Beef Fresh [36]
Martha Stewart Shepherd's pie Beef Fresh [37]
John Torode[n 7] Cottage pie Beef Fresh [38]
Anne Willan Hachis Parmentier Beef Fresh [39]

Similar dishes

Fillings for other pies with a mashed potato topping are numerous, and include artichoke hearts and red peppers;[40] black pudding;[41] chicken and spinach;[42] chorizo;[43] curried chicken;[44] duck;[45] rabbit;[46] salmon;[47] salt cod;[48] turkey and ham;[49] and flaked white fish with shrimps, in a white sauce.[50]

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. [51]
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 [52]
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. [53]
Pastel de carne Uruguay The filling is similar to that of a cottage pie, with the addition of sliced hard-boiled eggs. [54]
Pastel de papas Argentina, Chile Similar to cottage pie; may also contain peppers. [55]
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. [56]
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. [57]
Pióg an aoire Ireland The Irish for shepherd's pie. [58]
Shepherdess pie Other Also called shepherdless pie: a vegetarian version made without meat, or a vegan version made without meat and dairy. [59]

See also

Notes, references and sources

Notes

  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]

References

  1. ^ Woodforde (Vol III), p. 295; and (Vol V), pp. 335, 347, 371, 378, 389, 393 and 410
  2. ^ Rundell, p. 39
  3. ^ Acton, p. 195
  4. ^ a b c d e Saberi, p. 717
  5. ^ Grigson (1984), p. 70
  6. ^ Diat, p. 83
  7. ^ Williamson, p. 65
  8. ^ Dallas, pp. 255–256
  9. ^ Beeton, index pp. viii–ix, xiii and xxx
  10. ^ Hartley, p. 160
  11. ^ Anfossi, Marc. "Un bistro – fin de siècle", Le Petit Moniteur universel, 29 June 1892, p. 2, column 5
  12. ^ "hash". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  13. ^ Dumas, p. 619
  14. ^ Saulnier, p. 143
  15. ^ Escoffier, p. 391
  16. ^ Berry, p. 198
  17. ^ a b Hayward, p. 126
  18. ^ Bocuse, p. 53
  19. ^ Carrier, p. 30
  20. ^ Cloake, Felicity. "How to make perfect cottage pie" 13 May 2022 at the Wayback Machine, The Guardian, 21 October 2010
  21. ^ Coffe, p. 312
  22. ^ Craig, p. 182
  23. ^ Grigson (1992), pp. 140−141
  24. ^ Guerard, pp. 108–109
  25. ^ Hix, p. 165
  26. ^ Kerr, p. 102
  27. ^ Kerridge, p. 193
  28. ^ Paré, p. 13
  29. ^ Pellaprat, p. 374
  30. ^ Ramsay, pp. 148−149
  31. ^ Rayner, p. 49
  32. ^ Rhodes, p. 115
  33. ^ a b Roux, p. 146
  34. ^ Saint-Ange, p. 374
  35. ^ Schwartz, pp. 122–123
  36. ^ Smith, p. 88
  37. ^ Stewart, Martha. "Shepherd's pie" 9 April 2022 at the Wayback Machine, Marthastewart.com. Retrieved 13 May 2022
  38. ^ a b Torode, p. 100
  39. ^ Willan (1993), p. 92
  40. ^ Chovancova, p. 60
  41. ^ Chovancova, p. 42
  42. ^ Chovancova, p. 16
  43. ^ Chovancova, p. 56
  44. ^ Chovancova, p. 18
  45. ^ Chovancova, p. 32
  46. ^ Chovancova, p. 24
  47. ^ Chovancova, p. 48
  48. ^ Chovancova, p. 50
  49. ^ "BBC - Food - Recipes : Turkey and ham pie". from the original on 22 December 2015. Retrieved 7 December 2015.
  50. ^ Willan (2005), p. 46
  51. ^ Orrey, p. 40; and Lemm, Elaine. "What is Cumberland Pie?" 11 November 2016 at the Wayback Machine, Thespruceats. Retrieved 14 May 2022
  52. ^ Scott-Aitken, p. 258; and "Empadão de Carne" 10 April 2021 at the Wayback Machine, Receitas Culinárias. Retrieved 14 May 2022
  53. ^ "Escondidinho recipe — Brazilian Wave". Brazilian Wave. 1 August 2012. from the original on 18 June 2020. Retrieved 28 August 2018.
  54. ^ "Pastel de carne" 26 April 2022 at the Wayback Machine, Gastronomía. Retrieved 14 May 2022
  55. ^ "Pastel de papas" 21 July 2021 at the Wayback Machine, Recetas de Argentina. Retrieved 14 May 2022
  56. ^ "Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe" 16 May 2022 at the Wayback Machine, Cookpad. Retrieved 14 May 2022
  57. ^ Marcotte, p. 72
  58. ^ "cottage pie - Aistriúchán Gaeilge ar cottage pie (An Foclóir Nua Béarla-Gaeilge)". www.focloir.ie (in Irish). from the original on 30 August 2018. Retrieved 29 August 2018.
  59. ^ "10 Things you didnt know about Shepherds Pie - Jamie Oliver". jamieoliver.com. from the original on 11 January 2020. Retrieved 7 January 2020.

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  • Chovancova, Ilona (2005). Pies Without Pastry. London: Hachette. ISBN 978-1-84430-150-8.
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  • Escoffier, Auguste (1907). A Guide to Modern Cookery. London: Heinemann. ISBN 9781580086059. OCLC 560604921.
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shepherd, cottage, french, version, hachis, parmentier, savoury, dish, cooked, minced, meat, topped, with, mashed, potato, baked, meat, used, either, previously, cooked, freshly, minced, usual, meats, beef, lamb, english, terms, have, been, used, interchangeab. 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 early 19th century although some writers insist that a shepherd s pie should contain lamb or mutton and a cottage pie beef Shepherd s pieShepherd s pie served with peas a common accompanimentAlternative namesCottage pie hachis ParmentierTypeMeat piePlace of originBritain and FranceMain ingredientsMashed potato with minced meatVariationsCumberland pie Shepherdess pieCookbook Shepherd s pie Contents 1 History 1 1 Cottage pie 1 2 Shepherd s pie 1 3 Hachis Parmentier 2 Variations 3 Similar dishes 4 See also 5 Notes references and sources 5 1 Notes 5 2 References 5 3 SourcesHistory nbsp Shepherd s pies for sale nbsp Shepherd s pie in Tallinn Estonia nbsp Shepherd s pie in an English restaurantCottage pie The term was in use by 1791 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 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 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 4 n 2 The beef may be fresh or previously cooked 4 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 6 Modern recipes for cottage pie typically use fresh beef 4 Shepherd s pie A recipe for shepherd s pie published in Edinburgh in 1849 in The Practice of Cookery and Pastry specifies cooked meat of any kind sliced rather than minced covered with mashed potato and baked 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 8 Neither shepherd s pie nor cottage pie was mentioned in the original edition of Mrs Beeton s Household Management in 1861 9 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 4 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 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 10 Hachis Parmentier The dish Hachis Parmentier is named after Antoine Augustin Parmentier who popularised the potato in French cuisine in the late 18th century 4 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 French hachis meaning food finely chopped 12 n 4 In some recipes a layer of saute potatoes is put in the cooking dish before the meat filling and mashed potato topping are added 14 A more elaborate version by Auguste Escoffier named Hachis de boeuf a 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 15 VariationsThere 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 RefMary Berry Cottage pie Beef Fresh 16 Mere Biasin Hachis Parmentier Lamb Left over boiled n 5 17 Paul Bocuse Hachis Parmentier Beef Left over boiled 18 Robert Carrier Cottage pie Beef Fresh 19 Felicity Cloake Cottage pie Beef Fresh chopped not minced 20 Jean Pierre Coffe Hachis Parmentier Beef Left over boiled mixed with fresh calves liver 21 Elizabeth Craig Shepherd s pie Lamb Left over casseroled 22 Jane Grigson Shepherd s pie Beef or lamb Fresh 23 Michel Guerard Hachis Parmentier Veal sweetbreads and duck gizzards Fresh 24 Mark Hix Shepherd s pie Beef and lamb Fresh 25 Graham Kerr Cottage pie Beef Fresh 26 Tom Kerridge Cottage pie Beef Fresh 27 Jean Pare Hachis Parmentier Beef Fresh 28 Henri Paul Pellaprat Hachis Parmentier Beef Left over 29 Gordon Ramsay Shepherd s pie Lamb Fresh 30 Jay Rayner Cottage pie Beef and pork Fresh 31 Gary Rhodes Shepherd s pie Lamb Fresh 32 Michel Roux Jr n 6 Hachis Parmentier Lamb Left over roast 33 Madame Saint Ange Hachis de bœuf au gratin Beef Left over 34 Joan Schwartz Shepherd s pie Lamb Fresh 35 Delia Smith Cottage pie Beef Fresh 36 Martha Stewart Shepherd s pie Beef Fresh 37 John Torode n 7 Cottage pie Beef Fresh 38 Anne Willan Hachis Parmentier Beef Fresh 39 Similar dishesFillings for other pies with a mashed potato topping are numerous and include artichoke hearts and red peppers 40 black pudding 41 chicken and spinach 42 chorizo 43 curried chicken 44 duck 45 rabbit 46 salmon 47 salt cod 48 turkey and ham 49 and flaked white fish with shrimps in a white sauce 50 Other pies with non pastry toppings include Name of dish Place of origin Description RefCumberland 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 51 Empadao 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 52 Escondidinho Brazil The name indicating hidden describes the way sun dried meat is covered with a layer of manioc puree The dish often includes cheese and chicken cod is sometimes used instead of beef 53 Pastel de carne Uruguay The filling is similar to that of a cottage pie with the addition of sliced hard boiled eggs 54 Pastel de papas Argentina Chile Similar to cottage pie may also contain peppers 55 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 56 Pate 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 57 Piog an aoire Ireland The Irish for shepherd s pie 58 Shepherdess pie Other Also called shepherdless pie a vegetarian version made without meat or a vegan version made without meat and dairy 59 See also nbsp England portal nbsp Food portalAntoine Augustin Parmentier British cuisine English cuisine French cuisine Irish cuisine List of English dishes List of French dishes List of Irish dishes List of pies tarts and flans List of potato dishes Moussaka Pate aux pommes de terre Pate chinois Tave kosi Welsh cuisineNotes references and sourcesNotes 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 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 It is listed on a bistro menu in Le Petit Moniteur universel 29 June 1892 Escargots Fraise de veau Ravigotte Navarin pommes Sale aux choux Hachis Parmentier Œufs saucisses Poulet roti chaud 11 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 In Mere 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 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 Torode comments The great cottage pie whoever worked this one out was a genius 38 References Woodforde Vol III p 295 and Vol V pp 335 347 371 378 389 393 and 410 Rundell p 39 Acton p 195 a b c d e Saberi 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 siecle Le Petit Moniteur universel 29 June 1892 p 2 column 5 hash Oxford English Dictionary Online ed Oxford University Press Subscription or participating institution membership required Dumas p 619 Saulnier p 143 Escoffier p 391 Berry p 198 a b Hayward p 126 Bocuse p 53 Carrier p 30 Cloake Felicity How to make perfect cottage pie Archived 13 May 2022 at the Wayback 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 Pare p 13 Pellaprat p 374 Ramsay pp 148 149 Rayner p 49 Rhodes p 115 a b Roux p 146 Saint Ange p 374 Schwartz pp 122 123 Smith p 88 Stewart Martha Shepherd s pie Archived 9 April 2022 at the Wayback Machine Marthastewart com Retrieved 13 May 2022 a b Torode 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 Archived from the original on 22 December 2015 Retrieved 7 December 2015 Willan 2005 p 46 Orrey p 40 and Lemm Elaine What is Cumberland Pie Archived 11 November 2016 at the Wayback Machine Thespruceats Retrieved 14 May 2022 Scott Aitken p 258 and Empadao de Carne Archived 10 April 2021 at the Wayback Machine Receitas Culinarias Retrieved 14 May 2022 Escondidinho recipe Brazilian Wave Brazilian Wave 1 August 2012 Archived from the original on 18 June 2020 Retrieved 28 August 2018 Pastel de carne Archived 26 April 2022 at the Wayback Machine Gastronomia Retrieved 14 May 2022 Pastel de papas Archived 21 July 2021 at the Wayback Machine Recetas de Argentina Retrieved 14 May 2022 Grandma Liem s Pastel Tutup Indonesian Cottage Pie Recipe Archived 16 May 2022 at the Wayback Machine Cookpad Retrieved 14 May 2022 Marcotte p 72 cottage pie Aistriuchan Gaeilge ar cottage pie An Focloir Nua Bearla Gaeilge www focloir ie in Irish Archived from the original on 30 August 2018 Retrieved 29 August 2018 10 Things you didnt know about Shepherds Pie Jamie Oliver jamieoliver com Archived from the original on 11 January 2020 Retrieved 7 January 2020 Sources Acton Eliza 1845 Modern Cookery in all its Branches London Longmans OCLC 969499797 Beeton Isabella 1861 The Book of Household Management London S O Beeton OCLC 1040245021 Berry Mary 2008 Mary Berry s Stress Free Kitchen London Headline ISBN 978 0 7553 1729 5 Carrier Robert 1978 Great Main Dishes London Hamlyn ISBN 978 0 600 32012 8 Chovancova Ilona 2005 Pies Without Pastry London Hachette ISBN 978 1 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1999 Shepherd s pie In Davidson Alan ed The Oxford Companion to Food Oxford Oxford University Press ISBN 978 0 19 211579 9 Saint Ange E 2005 La bonne cuisine de Madame E Saint Ange Berkeley Ten Speed Press ISBN 9781580086059 OCLC 1285661274 Saulnier Louis 1978 1923 Le repertoire de la cuisine fourteenth ed London Jaeggi OCLC 1086737491 Schwartz Joan 2003 Meat and Potatoes 52 Recipes From Simple To Sublime New York Villard ISBN 978 0 8129 6664 0 Scott Aitken Lynelle 2002 Portugal Melbourne and London Lonely Planet ISBN 978 1 86450 111 7 Smith Delia 1987 One is Fun London Coronet ISBN 978 0 340 38959 1 Torode John 2008 Beef London Quadrille ISBN 978 1 84400 690 8 Willan Anne 1993 Creative Casseroles London and New York Dorling Kindersley OCLC 1029039921 Willan Anne 2005 Perfect Fish Classics New York Barnes amp Noble ISBN 978 0 7607 6169 4 Williamson Mrs 1849 The Practice of Cookery and Pastry Edinburgh Forrester OCLC 314615399 Woodforde James 1924 The Diary of a Country Parson Vol III London Oxford University Press OCLC 1156380998 Woodforde James 1924 The Diary of a Country Parson Vol V London Oxford University Press OCLC 1156337517 nbsp Wikimedia Commons has media related to Cottage pie nbsp Wikibooks Cookbook has a recipe module on Shepherd s Pie Shepherds Pie Pate Chinois Shephard s Pie 2 Retrieved from https en wikipedia org w index php title Shepherd 27s pie amp oldid 1187473423 Cottage pie, wikipedia, wiki, book, books, library,

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