According to history,

    “…the term cottage pie is known to have been in use in 1791 when the potato was being introduced as an edible crop affordable for the poor (cf. “cottage” meaning a modest dwelling for rural workers). In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term “shepherd’s pie” did not appear until 1877,[2] and since then it has been used synonymously with “cottage pie…”

Making Shepherd’s pie has been a favorite dish in our ‘cottage’ for a long time. I make it like my Mom made it. Now I have a better recipe. Thanks, Donna!

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This is Gaye’s pick this month and it was a good one. The ‘pie’ is made with a mix of beef and/or lamb. I used a mix of beef and venison which is plentiful in our house this time of year. Instead of using soups **GASP** Donna incorporates peeled tomatoes, tomato paste, thyme and bay into her minced meat. Donna called for Parmesan cheese in the potatoes but I used an Italian Cheese Mix in the potatoes and on top. We loved how the flavors all came together for a spicy meal. The recipe is on page 156 of Donna Hay’s Classics Book 1 and Gaye found the recipe on line HERE.

Check with Gaye, Kayte, Chaya for their pies.

You really need to try this one. Really!!!

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