Editing Shepherd's pie (section)

==History==
[[File:Granville Island Market - Shepherds pie.jpg|thumb|Shepherd's pies for sale]]
[[File:Bermuda (UK) image number 123 Shepherds Pie dinner dish at restaurant.jpg|thumb|Shepherd's pie in an English restaurant]]

===Cottage pie===

The term was in use by 1791. [[James Woodforde|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.<ref>Woodforde (Vol III), p. 295; and (Vol V), pp. 335, 347, 371, 378, 389, 393 and 410</ref> 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 as individual servings.<ref>Rundell, p. 39</ref>{{refn|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".<ref>Acton, p. 195</ref>|group=n}} Sanders or Saunders could also have a filling of sliced meat.<ref>Hughes, p. 49</ref>{{refn|The name "Saunders" is still used in at least one cookery book for a similar dish made with [[corned beef]].<ref>Crook, p. 84</ref>|group=n}} According to [[Jane Grigson]] in ''English Food'', mincing originally meant chopping something with a knife. "But with the first mincing-machines, prison, school and seaside boarding house cooks acquired a new weapon to depress their victims, with watery mince, shepherd's pie with rubbery granules of left-over meat."<ref>Grigson (1992), p. 141</ref>

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.<ref name=saberi/>{{refn|[[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.<ref>Grigson (1984), p. 70</ref>|group=n}} The beef may be fresh or previously cooked;<ref name=saberi/> 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".<ref>Diat, p. 83</ref> Modern recipes for cottage pie typically use fresh beef.<ref name=saberi/>

===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.<ref>Williamson, p. 65</ref> In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust.<ref>Dallas, pp. 255–256</ref> Neither shepherd's pie nor cottage pie was mentioned in the original edition of [[Isabella Beeton|Mrs Beeton]]'s ''[[Mrs. Beeton's Book of Household Management|Household Management]]'' in 1861.<ref>Beeton, index pp. viii–ix, xiii and xxx</ref>

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".<ref name=saberi>Saberi, p. 717</ref> 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:
<poem>
     Hot on Sunday,
     Cold on Monday,
     Hashed on Tuesday,
     Minced on Wednesday,
     Curried Thursday,
     Broth on Friday,
     Cottage pie Saturday.<ref>Hartley, p. 160</ref>
</poem>

===Hachis Parmentier===
The dish Hachis Parmentier is named after [[Antoine-Augustin Parmentier]], who popularised the potato in French cuisine in the late 18th century.<ref name=saberi/> It is documented from the late 19th century.{{refn|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".<ref>Anfossi, Marc. [https://www.retronews.fr/journal/le-petit-moniteur-universel/29-juin-1892/2209/4074991/2 "Un bistro – fin de siècle"], ''Le Petit Moniteur universel'', 29 June 1892, p. 2, column 5</ref>|group=n}} 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 {{Lang|fr|hachis}}, meaning food "finely chopped".)<ref>{{Cite OED|hash}}</ref>{{refn|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."<ref>Dumas, p. 619</ref>|group=n}}

In some recipes a layer of [[sauté]] potatoes is put in the cooking dish before the meat filling and mashed potato topping are added.<ref>Saulnier, p. 143</ref> 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]].<ref>Escoffier, p. 391</ref>