FOOD NEWS
The Unexpected Ingredients Used In The Original Shepherd's Pie
By Molly Wilson
Shepherd's pie is a British meal steeped in tradition with a murky history. It was typically a hearty, filling meal for the lower classes as a way to use scraps and avoid waste.
According to some, shepherd's pie first appeared in the mid-1800s in an English cookbook, described as a Scottish dish. Others claim it has Irish origins dating back to the 1700s.
Turning meat into a delicious dinner has long been the purpose of pies. Some believe that "pie" is connected to the Latin word for magpie, a bird with a tendency to collect items.
Shepherd's pie lives up to these etymological origins. It typically used lamb or mutton in the filling (hence the "shepherd" in the name) and was made with unused scraps.
Lamb was preferred, but this was a humble and versatile pie. If there weren't leftovers from the Sunday roast, scraps from fish, chicken, game, or even pigeons were all acceptable.
Earlier recipes from 18th- and 17th-century cookbooks offered an easy way to use less-choice cuts and otherwise unappealing animal parts, such as feet, tongue, and giblets.
Shepherd's pie is now known for its top layer of mashed potatoes, but early versions opted for a pastry shell. Its cousin, the cottage pie, used sliced potatoes on top and bottom.