Shepherd’s Pie of Many Influences

 

Shepherd’s Pie, Cottage Pie, Cumberland pie, Shepherdless pie, or Hachis Parmentier is a dish of cooked minced meat topped with mashed potato. Its defining ingredients are red meat, onions, gravy or sauce, a topping of mashed potato. Common variants include adding vegetables to the filling and topping the dish with cheese.

 

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.

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.

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 as does the “bible” of bourgeois cuisine, Mme. St-Ange, under the name hachis de bœuf au gratin.

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. This version is not found in standard cookbooks.

 

While it seems as though Shepherd’s Pie is typically associated with and English or Irish background, this “leftover” or “poor man’s” pie gains influence from the traditional English Cottage Pie recipe, the Irish luck, a touch of the French ‘homely’ description (while I beg to differ on that), but also a hint of Mediterranean thought (lamb, lemon, parsley, and tomato), and some hearty American jabs with extra butter and cheese.

 

No leftovers here – and lots of herbal sensation.

 

And DOUBLE layers of potatoes! YUM!

 

Shepherd’s Pie of Many Influences 

Potato Layers:
4 lb. russet potatoes, peeled and cut into 1-inch cubes
8 Tbs. butter (1 stick)
3/4 cup half & half
2 tsp. fresh parsley, chopped
sea salt and pepper

 

Lamb Filling:
4 Tbs. butter
1 small white onion, finely chopped
1 1lb. ground lamb
sea salt and pepper
1 Tbs. fresh thyme, chopped
1 tsp. dried rosemary
1 tsp. dried sage
2 cups green peas, shelled
1 cup chopped tomatoes
2 tsp. Worcestershire 
juice and zest of 1 fresh lemon
2 Tbs. all-purpose flour

1 cup Parmesan cheese, grated

 

Preheat oven to 400 degrees.

 

Place the potatoes in a large pot. 

 

Cover the potatoes with water. 

 

Bring the water to a boil. 

 

Reduce to a simmer. 

 

Cook until potatoes are fork tender, 10-15 minutes.

 

Drain the potatoes in a colander. 

 

Return the potatoes to the hot pot. 

 

Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

 

Add butter, half & half, parsley, and salt and pepper. 

 

Mash the potatoes and stir until all the ingredients are mixed together and very smooth.

 

Spread half the mixture over the bottom of a round or square casserole dish. 

 

Reserve the remaining half for later.

 

Meanwhile, melt the butter over low heat. 

 

Add the onion and salt and pepper. 

 

Cover and cook until the onion is translucent and quite fragrant.

 

Add the ground lamb and break apart with the back of a spatula. 

 

Cover and cook until fat is rendered.

 

Stir in the seasonings and cook for a few more minutes, over low heat.

 

Next, add the peas, tomatoes, and lemon juice. 

 

Stir until well combined.

 

Sift in the flour and mix well, to form a lovely gravy.

 

Spread the meat sauce evenly over the first layer of potatoes.

 

Top evenly with the second half of the smashed taters.

 

Top with the Parmesan cheese.

 

Bake for 15-20 minutes, until the cheese is golden brown and bubbly.

 

Cool completely to allow to sit.

 

Slice and serve. (Reheat).