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