Shepherd's pie

The term cottage pie was in use by 1791.[3][5]

The term shepherd's pie did not appear until 1854,[3] and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton.[2][6][7][8][9][10][11][12] Several cookery writers have asserted in recent decades that shepherd's pie uses lamb while cottage pie uses beef.[13][14][15][16]

The French name hachis Parmentier is documented in French in 1900,[17] and in English in 1898,[18] and is generally defined as synonymous or equivalent to shepherd's pie.[4][19] A hachis is anything finely chopped;[20] the English word 'hash' is borrowed from it.[21] 'Parmentier' is Antoine-Augustin Parmentier, after whom many potato dishes were named, as he was instrumental in the promotion of the potato in France in the 18th century.

In early cookery books, the dish is given as a way of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having a mashed potato crust on top.[8][9]

In France, hachis Parmentier was a "commonplace" and "homely" dish of the cuisine bourgeoise, which was nonetheless given place of honor at a Culinary Exhibition in Paris.[18]

Hachis parmentier is an economical way of using leftover meat, especially from pot-au-feu. Henri-Paul Pellaprat lists it in his section on leftovers,[22] as does the "bible" of bourgeois cuisine, Mme. St-Ange, under the name hachis de bœuf au gratin.[23]

A more elaborate version in 1921 by Auguste Escoffier consisted of a baked potato whose contents were emptied, mixed with diced meat and sauce lyonnaise, and returned to the potato shells or skins to be baked.[24] This version is not found in standard cookbooks.[22][23]

A portion of shepherd's pie served with peas; a common accompaniment

Sometimes there is a bottom layer of potato as well as a top.[25]

Other potato-topped pies include:

• Potato pie is a ground red meat pie topped with mashed potato; the difference is that the potato pie does not include any other vegetables.
• The modern Cumberland pie is a version with either beef or lamb and a layer of breadcrumbs and cheese on top. In medieval times, and modern-day Cumbria, the pastry crust had a filling of meat with fruits and spices.[26]
• In Canada, pâté chinois (French) or shepherd's pie (English) is made in a casserole dish with ground beef on the bottom layer, canned (creamed) sweetcorn in the middle, and mashed potato on top.
• Shepherdess pie or shepherdless pie is a vegetarian version made without meat, or a vegan version made without meat and dairy.[27]
• In the Netherlands, a very similar dish called philosopher's stew (Dutch: filosoof) often adds ingredients like beans, apples, prunes, or apple sauce.[28]
• In Brazil, the name escondidinho 'hidden' describes the way sun-dried meat is hidden under a layer of manioc purée. The dish often includes cheese and chicken; cod is sometimes used instead of beef.[29]
• A St. Stephen's Day pie is made with turkey and ham.[30]
• Fish pie is another dish from English cuisine, made of fish and seafood in a béchamel sauce and topped with mashed potato.
• In Irish this dish is known as pióg an aoire.[31]
• Similar dishes are the Argentinian pastel de papa 'potato pie' and the Uruguayan pastel de carne 'meat pie'.
• In Indonesia, pastel tutup 'closed pie' is usually made with chicken and several vegetables such as carrot, green peas and boiled eggs, all topped with mashed potatoes.
• In Portugal, empadão includes meat that is usually stewed in a tomato-based gravy and layered several times between the mashed potatoes. Poultry or fish are also sometimes used instead of meat.