Editing Shepherd's pie (section)

===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>