Cottage pie, shepherd’s pie or shepherd’s pie (cottage pie, shepherd’s pie) is nothing more than a casserole called a pie stuffed with meat, vegetables and mashed potatoes, a traditional British dish. That’s why they call it “cottage pie”. The term was coined in everyday life in 1971, when the potato was introduced as a staple food for the poorest segments of the population (who lived in “cottages” – small houses for rural workers). Early cookbooks described the recipe for making it from leftover roasted meats of any kind and mashed potatoes, with the pie crust also made from mashed potatoes. The term “shepherd’s pie” was not used until 1877, and since then it has sometimes (erroneously) been used as a complete synonym for the term “cottage pie”, regardless of whether the main ingredient is beef or lamb. The real shepherd’s pie is made only from mutton or lamb, since the English word “shepherd” means a shepherd who tends sheep, and not some other cattle. The name of this dish is a characteristic example of folk etymology. Since ancient times, among the common people, the British have been preparing this pie from the meat left after Sunday dinner. The meat was first chopped finely or ground, then placed in a baking dish, and topped with a thick layer of mashed potatoes, previously mixed with milk, butter and eggs. Unfortunately, the names of those chefs who came up with the recipe for this unpretentious dish have not survived to this day, but the pie has gained incredible popularity. Currently, British chefs compete in the ingenuity of flavors. To enhance the taste, culinary experts recommend adding fresh tomatoes or anchovies to minced meat, or even Worcestershire sauce, which is the most common seasoning in English cuisine. Shepherd’s pie, like other dishes, has spread all over the world, just as pancakes or dumplings are widespread. Accordingly, the cake is prepared with a national accent. So, Cumberland pie is a version of shepherd’s pie with a crust of breadcrumbs. A similar pie filled with fish is called a fish pie. Interestingly, there is a vegetarian version of the pie, sometimes referred to as “pie”. shepherds” can be made with soy or other meat substitutes (tofu, corn), and stuffed with legumes such as peas or lentils. In Argentina, Bolivia and Chile, this dish is called pastel de papa (potato pie). In In the Dominican Republic, the dish is called pastelion de papa (potato casserole): it has a layer of potatoes, two layers of meat, and on top another layer of potatoes topped with a layer of cheese. In France, a similar dish is called hachis Parmentier. In Palestine, Jordan, Syria and Lebanon, this dish is called Siniyet Batata, which is literally a plate of potatoes, or Kibbet Batata. In Quebec, a similar dish is called p & acirc-t chinois, literally – “Chinese pie”. In Russia, the dish may be called “potato casserole”, although in fact the Russian version This dish is different from shepherd’s pie.In Brazil, the pie is called bolo de batata, which translates as “potato pie”.In Portugal, this dish is called Empad& atilde-o and consists of two layers of potatoes and a layer of minced beef between them. Shepherd’s Pie in English
Ingredients: 200 g green peas, 500 g lean lamb pulp, 1 kg potatoes, 2 medium carrots, 3 onions, 200 g hard cheese, 2 chicken eggs, salt to taste, black pepper to taste, fresh dill 20 g, 40 g butter, 80 ml milk, 30 ml vegetable oil
Method of preparation: Peel the vegetables, rinse under cold water, dry. Boil water in a saucepan, add salt to taste. Cut the potatoes into 2 parts, throw in water, cook until soft. While the potatoes are cooking, chop or chop the lamb through a meat grinder. Fry lamb in a pan, adding gradually chopped onions, carrots, diced and at the very end – peas. Minced meat to taste, salt, pepper, simmer over low heat under the lid. Drain water from potatoes. Mash potatoes, salt, add butter, warmed milk and 1/2 part of cheese. Lubricate the baking dish with oil, put 1/2 of the mashed potatoes, all the minced meat on the mashed potatoes, sprinkle with dill. Put the second part of mashed potatoes on top of the minced meat, smooth with a spoon dipped in cold water. Sprinkle the surface of the future pie with the remaining grated cheese. Bake the cake in an oven preheated to 180 degrees for 40 minutes. Pie cut into form with a wooden spatula into portions and serve warm.