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Shepherd's pie, the Glossary

Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, also called Sanders or Saunders.^[1]

63 relations: Alexandre Dumas, Anne Willan, Antoine-Augustin Parmentier, Auguste Escoffier, Bistro, British cuisine, Cassava, Cumbria, Delia Smith, Dorothy Hartley, Eliza Acton, Elizabeth Craig (writer), Empadão, English cuisine, Felicity Cloake, French cuisine, Gary Rhodes, Gizzard, Gordon Ramsay, Graham Kerr, Ground meat, Henri-Paul Pellaprat, Irish cuisine, Irish language, Isabella Beeton, James Woodforde, Jane Grigson, Jay Rayner, Jean Paré, Jean-Pierre Coffe, John Torode, La bonne cuisine de Madame E. Saint-Ange, Lamb and mutton, List of English dishes, List of French dishes, List of Irish dishes, List of pies, tarts and flans, List of potato dishes, Louis Diat, Maria Rundell, Mark Hix, Martha Stewart, Mary Berry, Mashed potato, Meat pie, Michel Albert Roux, Michel Guérard, Moussaka, Mrs. Beeton's Book of Household Management, Paul Bocuse, ... Expand index (13 more) »
Australian pies
British meat dishes
British pies
French meat dishes
Irish meat dishes
Meat and potatoes dishes
New Zealand pies

Alexandre Dumas

Alexandre Dumas (born Dumas Davy de la Pailleterie, 24 July 1802 – 5 December 1870), also known as Alexandre Dumas nocat, was a French novelist and playwright.

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Anne Willan

Anne Willan (born 26 January 1938 in Newcastle upon Tyne, England) is the founder of the École de Cuisine La Varenne, which operated in Paris and Burgundy France, from 1975 until 2007.

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Antoine-Augustin Parmentier (12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe.

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Auguste Escoffier

Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.

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Bistro

A bistro or bistrot, in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting.

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British cuisine

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland.

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Cassava

Manihot esculenta, commonly called cassava, manioc,--> or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.

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Cumbria

Cumbria is a ceremonial county in North West England.

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Delia Smith

Delia Ann Smith (born 18 June 1941) is an English cook and television presenter, known for teaching basic cookery skills in a direct style.

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Dorothy Hartley

Dorothy Rosaman Hartley (4 October 1893 – 22 October 1985) was an English social historian, illustrator, and author.

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Eliza Acton

Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families.

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Elizabeth Craig (writer)

Elizabeth Josephine Craig, MBE, FRSA (16 February 1883 – 7 June 1980) was a Scottish journalist, home economist and a notable author on cookery.

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Empadão

Empadão is a traditional Portuguese dish, also popular in Brazil.

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English cuisine

English cuisine encompasses the cooking styles, traditions and recipes associated with England.

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Felicity Cloake

Felicity Cloake (born) is an English food and travel writer.

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French cuisine

French cuisine is the cooking traditions and practices from France.

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Gary Rhodes

Gary Rhodes (22 April 1960 – 26 November 2019) was an English restaurateur and television chef, known for his love of English cuisine and ingredients and for his distinctive spiked hair style.

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Gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans.

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Gordon Ramsay

Gordon James Ramsay (born) is a British celebrity chef, restaurateur, television presenter, and writer.

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Graham Kerr

Graham Kerr (born 22 January 1934) is an English cooking personality who is best known for his television cooking show The Galloping Gourmet, which aired from 30 December 1968 to 14 September 1972.

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Ground meat

Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife.

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Henri-Paul Pellaprat

Henri-Paul Pellaprat (Saint-Maur-des-Fossés, 1869–1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris.

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Irish cuisine

Irish cuisine (Cócaireacht na héireann) encompasses the cooking styles, traditions and recipes associated with the island of Ireland.

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Irish language

Irish (Standard Irish: Gaeilge), also known as Irish Gaelic or simply Gaelic, is a Goidelic language of the Insular Celtic branch of the Celtic language group, which is a part of the Indo-European language family.

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Isabella Beeton

Isabella Mary Beeton (Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer.

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James Woodforde

James Woodforde (1740–1803) was an English clergyman, mainly in Somerset and Norfolk, remembered as the author of The Diary of a Country Parson.

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Jane Grigson

Jane Grigson (born Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer.

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Jay Rayner

Jason Matthew Rayner (born 14 September 1966) is an English journalist and food critic.

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Jean Paré

Jean Paré, CM (December 7, 1927 – December 24, 2022) was a Canadian caterer, author of the Company's Coming cookbook series, and founder of Company's Coming Publishing Limited.

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Jean-Pierre Coffe

Jean-Pierre Coffe (24 March 1938 – 29 March 2016) was a French radio and television presenter, food critic, and author.

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John Torode

John Douglas Torode (born 23 July 1965) is an Australian-British celebrity chef and TV presenter.

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La bonne cuisine de Madame E. Saint-Ange

La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse.

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Lamb and mutton

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Shepherd's pie and lamb and mutton are lamb dishes.

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List of English dishes

This is a list of prepared dishes characteristic of English cuisine.

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List of French dishes

There are many dishes considered part of French cuisine.

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List of Irish dishes

This is a list of dishes found in Ireland.

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List of pies, tarts and flans

This is a list of pies, tarts and flans.

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List of potato dishes

The potato is a starchy, tuberous crop. Shepherd's pie and List of potato dishes are potato dishes.

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Louis Diat

Louis Felix Diat (May 5, 1885 – August 29, 1957) was a French-American chef and culinary writer.

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Maria Rundell

Maria Eliza Rundell (née Ketelby; 1745 – 16 December 1828) was an English writer.

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Mark Hix

Mark Ernest Hix is an English chef and restaurateur whose traditional English menus often feature foraged and local foods.

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Martha Stewart

Martha Helen Stewart (born August 3, 1941) is an American retail businesswoman, writer, and television personality.

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Mary Berry

Dame Mary Rosa Alleyne Hunnings (née Berry; born 24 March 1935) is an English food writer, chef, baker and television presenter.

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Mashed potato

Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. Shepherd's pie and mashed potato are Dutch cuisine and potato dishes.

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Meat pie

A meat pie is a pie with a filling of meat and often with other savory ingredients. Shepherd's pie and meat pie are Savoury pies.

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Michel Albert Roux

Michel Albert Roux (born 23 May 1960) also known as Michel Roux Jr., is an English-French chef.

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Michel Guérard

Michel Robert-Guérard, known as Michel Guérard (born 27 March 1933) is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur.

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Moussaka

Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. Shepherd's pie and Moussaka are ground meat.

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Mrs. Beeton's Book of Household Management

Mrs.

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Paul Bocuse

Paul François Pierre Bocuse (11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the high quality of his restaurants and his innovative approaches to cuisine.

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Pâté aux pommes de terre

The pâté aux pommes de terre,, or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. Shepherd's pie and pâté aux pommes de terre are potato dishes and Savoury pies.

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Pâté chinois

Pâté chinois ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. Shepherd's pie and Pâté chinois are Savoury pies.

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Robert Carrier (chef)

Robert Carrier McMahon, OBE (November 10, 1923 – June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer.

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Sauce lyonnaise

Sauce lyonnaise is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.

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Sautéing

Sautéing or sauteing ('jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.

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Sweetbread

Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (ris de veau) or lamb (ris d'agneau).

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Tavë kosi

Tavë kosi ("soured milk casserole") is a national dish in Albania. Shepherd's pie and Tavë kosi are lamb dishes.

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The Oxford Companion to Food

The Oxford Companion to Food is an encyclopedia about food.

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Tom Kerridge

Thomas Kerridge (born 27 July 1973) is an English chef.

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Veal

Veal is the meat of calves, in contrast to the beef from older cattle.

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Veganism

Veganism is the practice of abstaining from the use of animal products—particularly in diet—and an associated philosophy that rejects the commodity status of animals.

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Vegetarianism

Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal).

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Welsh cuisine

Welsh cuisine (Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.

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References

[1] https://en.wikipedia.org/wiki/Shepherd's_pie

Also known as Beef Shepherd's Pie, Beef Shepherds Pie, Cotage pie, Cottage Pie, Cumberland pie, Hachis Parmentier, Pastel tutup, Shepard's Pie, Shepards pie, Sheperds pie, Shephard's pie, Shephards Pie, Shepherd pie, Shepherd's pies, Shepherdess Pie, Shepherds pie, Shepherds' pie, St. Stephen's Day pie, Stephen's Day pie, Thatched cottage pie.

, Pâté aux pommes de terre, Pâté chinois, Robert Carrier (chef), Sauce lyonnaise, Sautéing, Sweetbread, Tavë kosi, The Oxford Companion to Food, Tom Kerridge, Veal, Veganism, Vegetarianism, Welsh cuisine.

Shepherd's pie, the Glossary

Table of Contents

See also

Australian pies

British meat dishes

British pies

French meat dishes

Irish meat dishes

Meat and potatoes dishes

New Zealand pies

References