View source for Shepherd's pie

{{Short description|Pie of minced meat topped with mashed potato}}
{{Use British English|date=August 2024}}
{{Use dmy dates|date=February 2025}}
{{Infobox food
| name             = Shepherd's pie
| alternate_name   = Cottage pie, hachis Parmentier
| caption          = Shepherd's pie served with peas,<br>a common accompaniment
| image = Homerton College - Shepherd's pie (cropped).jpg
| country          = Britain and France
| creator          =
| course           =
| type             = [[Meat pie]]
| served           =
| main_ingredient  = [[Mashed potato]] with [[ground meat|minced meat]]
| variations       = Cumberland pie,<br/>Shepherdess pie
| calories         =
| other            =
| no_recipes       = 
| no_commons       = Cottage pie
}}
'''Shepherd's pie''', '''cottage pie''', or in French cuisine '''''hachis Parmentier''''', is a savoury dish of cooked [[Ground meat|minced meat]] topped with [[mashed potato]] and baked, formerly also called '''Sanders''' or '''Saunders'''. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or [[mutton]], and a cottage pie, beef.
==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>

==Variations==

There are no universally agreed ingredients for any of the variants. The 26 recipes cited in the table show the varieties of titles and ingredients recommended by cooks and food writers from Australia, Britain, Canada, France and the US.
{| class="wikitable sortable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" |Cook/writer
! scope="col" |Name of dish
! scope="col" |Meat used
! scope="col" |Fresh or left-over
! scope="col" class="unsortable"|{{Refh}}
|-
| data-sort-value="Berry"|[[Mary Berry]]
| Cottage pie
| Beef
| Fresh
| <ref>Berry, p. 198</ref>
|-
| data-sort-value="Biasin"|[[Mère (restaurateur)#Elsewhere|Mère Biasin]]
| Hachis Parmentier
| Lamb
| Left-over boiled{{refn|In Mère Biasin's version, rather than a single layer of ragout and a single layer of potato, there would be several alternating layers of each, with a potato one on the top.<ref name=hayward/>|group=n}}
|<ref name=hayward>Hayward, p. 126</ref>
|-
|data-sort-value="Bocuse"|[[Paul Bocuse]]
| Hachis Parmentier
| Beef
| Left-over boiled
| <ref>Bocuse, p. 53</ref>
|-
|data-sort-value="Carrier"|[[Robert Carrier (chef)|Robert Carrier]]
| Cottage pie
| Beef
| Fresh
| <ref>Carrier, p. 30</ref>
|-
| data-sort-value="Cloake"|[[Felicity Cloake]]
| Cottage pie
| Beef
| Fresh, chopped, not minced
| <ref>Cloake, Felicity. [https://www.theguardian.com/lifeandstyle/wordofmouth/2010/oct/21/make-perfect-cottage-pie "How to make perfect cottage pie"] {{Webarchive|url=https://web.archive.org/web/20220513092318/https://www.theguardian.com/lifeandstyle/wordofmouth/2010/oct/21/make-perfect-cottage-pie |date=13 May 2022 }}, ''The Guardian'', 21 October 2010</ref>
|-
|data-sort-value="Coffe"|[[Jean-Pierre Coffe]]
| Hachis Parmentier
| Beef
| Left-over boiled, mixed with fresh calves' liver
| <ref>Coffe, p. 312</ref>
|-
| data-sort-value="Craig"|[[Elizabeth Craig (writer)|Elizabeth Craig]]
| Shepherd's pie
| Lamb
| Left-over casseroled
| <ref>Craig, p. 182</ref>
|-
|{{sortname|Jane|Grigson}}
|Shepherd's pie
|Beef or lamb
|Fresh
|<ref name=grigson>Grigson (1992), pp. 140−141</ref>
|-
| data-sort-value="Guerard"|[[Michel Guérard]]
| Hachis Parmentier
| Veal [[sweetbread]]s and duck [[gizzard]]s
| Fresh 
| <ref>Guerard, pp. 108–109</ref>
|-
|data-sort-value="Hix"|[[Mark Hix]]
| Shepherd's pie
| Beef and lamb
| Fresh
| <ref>Hix, p. 165</ref>
|-
|data-sort-value="Kerr"|[[Graham Kerr]]
| Cottage pie
| Beef
| Fresh
| <ref>Kerr, p. 102</ref>
|-
|data-sort-value="Kerridge"|[[Tom Kerridge]]
| Cottage pie
| Beef
| Fresh
| <ref>Kerridge, p. 193</ref>
|-
|data-sort-value="Paré"|[[Jean Paré]]
| Hachis Parmentier
| Beef
| Fresh
| <ref>Paré, p. 13</ref>
|-
| data-sort-value="Pellaprat"| [[Henri-Paul Pellaprat]]
|Hachis Parmentier
|Beef
|Left-over
|<ref>Pellaprat, p. 374</ref>
|-
| data-sort-value="Pic"| [[Anne-Sophie Pic]]
|Oxtail Parmentier
|Beef
|Fresh
|<ref>Pic, p. 102</ref>
|-
|data-sort-value="Ramsay"|[[Gordon Ramsay]]
| Shepherd's pie
| Lamb
| Fresh
| <ref>Ramsay, pp. 148−149</ref>
|-
|data-sort-value="Rayner"|[[Jay Rayner]]
| Cottage pie
| Beef and pork
| Fresh
| <ref>Rayner, p. 49</ref>
|-
|data-sort-value="Rhodes"|[[Gary Rhodes]]
| Shepherd's pie
| Lamb
| Fresh
| <ref>Rhodes, p. 115</ref>
|-
|data-sort-value="Roux"|[[Michel Roux, Jr.]]{{refn|"For me, the best shepherd's pie is made with leftover roast lamb, either shoulder or leg. In fact, I remember my sister and myself holding back on a Sunday lunch in case there wasn't enough left to make the pie."<ref name=roux/>|group=n}}
| Hachis Parmentier
| Lamb
| Left-over roast
| <ref name=roux>Roux, p. 146</ref>
|-
|data-sort-value="Saint-Ange"| [[La bonne cuisine de Madame E. Saint-Ange|Madame Saint-Ange]]
|Hachis de bœuf au gratin
|Beef
|Left-over
|<ref>Saint-Ange, p. 374</ref>
|-
| data-sort-value="Schwartz"|Joan Schwartz
| Shepherd's pie
| Lamb
| Fresh
| <ref>Schwartz, pp. 122–123</ref>
|-
|data-sort-value="Smith"|[[Delia Smith]]
| Cottage pie
| Beef
| Fresh
| <ref>Smith, p. 88</ref>
|-
|data-sort-value="Stewart"|[[Martha Stewart]]
|Shepherd's pie
|Beef
|Fresh
|<ref>Stewart, Martha. [https://www.marthastewart.com/337369/shepherds-pie "Shepherd's pie"] {{Webarchive|url=https://web.archive.org/web/20220409134457/https://www.marthastewart.com/337369/shepherds-pie |date=9 April 2022 }}, Marthastewart.com. Retrieved 13 May 2022</ref>
|-
|data-sort-value="Torode"|[[John Torode]]{{refn|Torode comments, "The great cottage pie – whoever worked this one out was a genius".<ref name=torode/>|group=n}}
| Cottage pie
| Beef
| Fresh
| <ref name=torode>Torode, p. 100</ref>
|-
|data-sort-value="Westermann"|[[Antoine Westermann]]{{refn|Westermann adds [[fennel]] to the mashed potato topping.<ref name=aw>Westermann, p. 154</ref>|group=n}}
| Hachis Parmentier
| Beef
| Fresh or left-over braised
| <ref name=aw/>

|-
|data-sort-value="Willan"|[[Anne Willan]]
| Hachis Parmentier
| Beef
| Fresh
| <ref>Willan (1993), p. 92</ref>
|}

==Similar dishes==
Fillings for other pies with a mashed potato topping are numerous, and include artichoke hearts and red peppers;<ref>Chovancova, p. 60</ref> [[black pudding]];<ref>Chovancova, p. 42</ref> chicken and spinach;<ref>Chovancova, p. 16</ref> [[chorizo]];<ref>Chovancova, p. 56</ref> curried chicken;<ref>Chovancova, p. 18</ref> duck;<ref>Chovancova, p. 32</ref> rabbit;<ref>Chovancova, p. 24</ref> salmon;<ref>Chovancova, p. 48</ref> [[salt cod]];<ref>Chovancova, p. 50</ref> turkey and ham;<ref>{{cite web|url=https://www.bbc.co.uk/food/recipes/ststephensdaypie_78849|publisher=BBC|title= Turkey and ham pie|access-date=7 December 2015|archive-date=22 December 2015|archive-url=https://web.archive.org/web/20151222081649/http://www.bbc.co.uk/food/recipes/ststephensdaypie_78849|url-status=live}}</ref> and flaked white fish with shrimps in a white sauce.<ref>Willan (2005), p. 46</ref>

Other pies with non-pastry toppings include:
{| class="wikitable sortable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" |Name of dish
! scope="col" |Place{{space}}of{{space}}origin
! scope="col" class="unsortable"|Description
! scope="col" class="unsortable"|{{Refh}}
|-
| Cumberland pie
| England
| Pies of this name exist in two versions: traditional Cumberland pies, still served in [[Cumbria]], have a pastry case, but others have a lamb or beef or pork-sausage filling covered by mashed potato topped with cheese and breadcrumbs.
|<ref>Orrey, p. 40; and Lemm, Elaine. [https://www.thespruceeats.com/what-is-cumberland-pie-435424 "What is Cumberland Pie?"] {{Webarchive|url=https://web.archive.org/web/20161111183431/http://britishfood.about.com/od/glossary/g/cumberlandpie.htm |date=11 November 2016 }}, Thespruceats. Retrieved 14 May 2022</ref>
|-
| [[Empadão]]
| Portugal
| Meat, often veal, stewed in a tomato-based gravy and layered several times between mashed potatoes. Poultry or fish is sometimes used instead of meat
|<ref>Scott-Aitken, p. 258; and [http://www.gastronomias.com/receitas/rec0994.htm "Empadão de Carne"] {{Webarchive|url=https://web.archive.org/web/20210410175810/http://www.gastronomias.com/receitas/rec0994.htm |date=10 April 2021 }}, Receitas Culinárias. Retrieved 14 May 2022</ref>
|-
| [[Escondidinho]]
| Brazil
| The name, indicating "hidden", describes the way sun-dried meat is covered with a layer of [[manioc]] purée. The dish often includes cheese and chicken; cod is sometimes used instead of beef.
|<ref>{{Cite news|url=https://brazilianwave.org/en/plus-en/escondidinho-recipe/|title=Escondidinho recipe – Brazilian Wave|date=2012-08-01|work=Brazilian Wave|access-date=2018-08-28|language=en-US|archive-date=18 June 2020|archive-url=https://web.archive.org/web/20200618134429/https://brazilianwave.org/en/plus-en/escondidinho-recipe/|url-status=live}}</ref>
|-
| Pastel de carne
| Uruguay
| The filling is similar to that of a cottage pie, with the addition of sliced hard-boiled eggs.
|<ref>[https://www.gastronomia.com.uy/Gastronomia/Pastel-de-carne-uc355867 "Pastel de carne"] {{Webarchive|url=https://web.archive.org/web/20220426135026/https://www.gastronomia.com.uy/Gastronomia/Pastel-de-carne-uc355867 |date=26 April 2022 }}, Gastronomía. Retrieved 14 May 2022</ref>
|-
| Pastel de papas
| Argentina, Chile
| Similar to cottage pie; may also contain peppers.
|<ref>[https://www.recetas-argentinas.com/recetas/plato-principal/pastel-de-papas "Pastel de papas"] {{Webarchive|url=https://web.archive.org/web/20210721025119/https://www.recetas-argentinas.com/recetas/plato-principal/pastel-de-papas |date=21 July 2021 }}, Recetas de Argentina. Retrieved 14 May 2022</ref>
|-
| Pastel tutup
| Indonesia
| Made with any of several meats, with vegetables such as carrots and green peas and boiled eggs, all topped with mashed potato.
|<ref>[https://cookpad.com/uk/recipes/10837461-grandma-liems-pastel-tutup-indonesian-cottage-pie-recipe "Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe"] {{Webarchive|url=https://web.archive.org/web/20220516073936/https://cookpad.com/uk/recipes/10837461-grandma-liems-pastel-tutup-indonesian-cottage-pie-recipe |date=16 May 2022 }}, Cookpad. Retrieved 14 May 2022</ref>
|-
| [[Pâté chinois]]
| Canada
| Also known in Canada as shepherd's pie, consisting of a bottom layer of beef, a middle layer of creamed sweetcorn, topped with mashed potato.
|<ref>Marcotte, p. 72</ref>
|-
| Pióg an aoire
| Ireland
| The [[Irish language|Irish]] for shepherd's pie.
|<ref>{{Cite web|url=https://www.focloir.ie/ga/dictionary/ei/cottage+pie|title=cottage pie – Aistriúchán Gaeilge ar cottage pie (An Foclóir Nua Béarla-Gaeilge)|website=focloir.ie|language=Irish|access-date=2018-08-29|archive-date=30 August 2018|archive-url=https://web.archive.org/web/20180830073728/https://www.focloir.ie/ga/dictionary/ei/cottage+pie|url-status=live}}</ref>
|-
| Shepherdess{{space}}pie
| Other
| Also called shepherdless pie or forager's pie: a [[vegetarian]] version made without meat, or a [[vegan]] version made without meat and dairy.
|<ref>{{Cite web|url=https://www.jamieoliver.com/features/10-things-you-didnt-know-about-shepherds-pie/|title=10 Things you didnt know about Shepherds Pie – Jamie Oliver|website=jamieoliver.com|access-date=2020-01-07|archive-date=11 January 2020|archive-url=https://web.archive.org/web/20200111021801/https://www.jamieoliver.com/features/10-things-you-didnt-know-about-shepherds-pie/|url-status=live}}</ref><ref>{{cite web|url=https://www.epicurious.com/recipes/food/views/foragers-pie-51153610|title=Forager's Pie|publisher=Epicurious|access-date=22 February 2025}}</ref>
|}

==See also==
{{Portal|England|Food}}
{{Div col|colwidth=17em}}
* [[Antoine-Augustin Parmentier]]
* [[British cuisine]]
* [[English cuisine]]
* [[French cuisine]]
* [[Irish cuisine]]
* [[List of English dishes]]
* [[List of French dishes]]
* [[List of Irish dishes]]
* [[List of pies, tarts and flans]]
* [[List of potato dishes]]
* [[Moussaka]]
* [[Pâté aux pommes de terre]]
* [[Pâté chinois]]
*[[Tave kosi]]
* [[Welsh cuisine]]
*[[List of meat and potato dishes]]
{{div col end}}

==Notes, references and sources==

===Notes===

{{Reflist|group=n}}

===References===

{{Reflist}}

===Sources===
{{refbegin|30em}}

*{{cite book | last =Acton | first =Eliza | authorlink =Eliza Acton | title =Modern Cookery, in all its Branches | publisher =Longmans | date = 1845| location =London | url= https://archive.org/details/b21531869/page/195/mode/2up | oclc = 969499797 }}
*{{cite book | last =Beeton | first =Isabella |authorlink=Isabella Beeton| title = The Book of Household Management | publisher = S.O. Beeton | date =1861 | location = London | oclc =1040245021 }}
*{{cite book | last = Berry | first = Mary  | authorlink = Mary Berry|title = Mary Berry's Stress-Free Kitchen | date = 2008 | location = London | publisher = Headline | isbn = 978-0-7553-1729-5}}
*{{cite book | last = Carrier | first = Robert| authorlink =Robert Carrier (chef) | title = Great Main Dishes | date = 1978 | location = London | publisher = Hamlyn | isbn = 978-0-600-32012-8 }}
*{{cite book | last = Chovancova | first= Ilona  | title = Pies Without Pastry| date = 2005| location = London | publisher = Hachette |url = https://archive.org/details/pieswithoutpastr0000chov/page/2/mode/2up | isbn =978-1-84430-150-8 }} 
*{{cite book | last = Coffe | first = Jean-Pierre| authorlink =Jean-Pierre Coffe  | title = Comme à la maison | date = 1993 | location = Paris | publisher = Plon | url = https://archive.org/details/commealamaison0000coff/page/312/mode/2up | isbn = 978-2-259-02578-2 }}
*{{cite book | last = Craig | first = Elizabeth| authorlink =Elizabeth Craig (writer)  | title = 1500 Everyday Menus | date = 1900 | location = London | publisher = Collins | oclc = 970777620}}
*{{cite book |last1=Crook |first1=Susan |title=The Survival Guide to Cooking in the Student Kitchen |date=1998 |publisher=Foulsham |location=London |isbn=978-0-572-02455-0 |url=https://archive.org/details/survivalguidetoc0000croo_f7g5}}
*{{cite book | last = Dallas | first = E. S. |authorlink=Eneas Sweetland Dallas| title = Kettner's Book of the Table | date = 1877 | location = London | publisher = Dulau | oclc = 771590401 }}
*{{cite book | last = Diat | first = Louis | authorlink =Louis Diat |title = French Cooking for Americans | publisher = J. B. Lippincott | location = Philadelphia |year = 1946 | url = https://archive.org/details/louisdiatsfrench00diat/page/82/mode/2up~| oclc=1036371103 }}
*{{cite book | last = Dumas | first = Alexandre| authorlink =Alexandre Dumas  | title = Grand dictionnaire de cuisine | date = 1873 | location = Paris | publisher = Lemerre | url = https://archive.org/details/b28092818/page/618/mode/2 | oclc = 1040560779 }}
*{{cite book | last = Escoffier | first = Auguste| authorlink =Auguste Escoffier  | title = A Guide to Modern Cookery | date = 1907 | location = London | publisher = Heinemann | isbn = 9781580086059 | url = https://archive.org/details/labonnecuisinede0000unse_g4t0/page/268/mode/2up | oclc = 560604921 }} 
*{{cite book | last = Grigson | first = Jane| authorlink =Jane Grigson  | title = The Observer Guide to British Cookery | date = 1984| location = London | publisher = Michael Joseph | isbn = 978-0-7181-2689-6 }}
*{{cite book | last = Grigson | first = Jane | title = English Food | date = 1992| location = London | publisher = Ebury Press | isbn = 978-0-09-177043-3 }}
*{{cite book | last = Guérard | first = Michel| authorlink =Michel Guérard  | title = Minceur exquise | date = 1992 | location = London | publisher = Pyramid | isbn = 978-1-85510-048-0 }}
*{{cite book | last = Hartley | first = Dorothy| authorlink =Dorothy Hartley  | title =Food in England | date = 1999| origyear=1954| location =London | publisher =Macdonald and Jane's | isbn = 978-1-85605-497-3}}
*{{cite book | editor-last = Hayward | editor-first = Vicky | title = Cuisine Extraordinaire : Real French Cooking | date = 1988 | location = London | publisher = Conran Octopus | isbn = 978-1-85029-134-3}}
*{{cite book | last = Hix | first = Mark| authorlink = Mark Hix| title = British Food | date = 2005 | location = London | publisher =  Quadrille | url = https://archive.org/details/britishfood0000hixm/page/164/mode/2up | isbn = 978-1-84400-213-9 }}     
*{{cite book | last = Hughes| first =Glyn | title =The Lost Foods of England | date = 31 August 2017| location =Morrisville | publisher =Lulu | url=https://books.google.com/books?id=oNs6DwAAQBAJ&dq=(sanders+OR+saunders)+meat+pie&pg=PA49 | isbn =978-0-24-469104-2 }}
*{{cite book | last = Kerr | first = Graham| authorlink =Graham Kerr  | title = Smart Cooking | date = 1991 | location = New York | publisher = Doubleday | oclc = 1035369580}}
*{{cite book | last = Kerridge | first = Tom| authorlink =Tom Kerridge  | title = Tom Kerridge's Best Ever Dishes | date = 2014 | location = Bath | publisher = Absolute Press | isbn = 978-1-4729-0941-1 }}
*{{cite book | last = Marcotte | first = Louis-François | title = Simple et chic| date = 2008| location =Montreal | publisher = Flammarion | isbn = 978-2-89077-349-3|url= https://archive.org/details/simpleetchic0000marc/page/72/mode/2up}}
*{{cite book | last = Orrey | first= Jeanette  | title = Second Helpings from the Dinner Lady| date = 2006| location = London | url =  https://archive.org/details/secondhelpingsfr0000orre/page/140/mode/2up|publisher = Bantam | isbn = 978-0-593-05482-6}}                  
*{{cite book | last = Paré | first = Jean| authorlink = Jean Paré | title = Boeuf haché | date = 1997 | location = Edmonton | publisher = Recipe Factory | isbn = 978-1-896891-10-1}}
*{{cite book | last = Pellaprat | first = Henri Paul | title = Everyday French Cooking | date = 1968 | location = New York | publisher = New American Library | url = https://archive.org/details/everydayfrenchco00pell/page/374/mode/2up | oclc = 1034661103 }}
*{{cite book | last = Pic | first = Anne-Sophie | authorlink =Anne-Sophie Pic  | title = Scook : The Complete Cookery Course | date = 2015|origyear=2013 | location = London | publisher = Jacqui Small | isbn = 978-1-90-934287-3 }}
*{{cite book | last = Rayner | first = Jay| authorlink =Jay Rayner  | title = The Ten (Food) Commandments | date = 2016 | location = London | publisher = Penguin | isbn = 978-0-241-97669-2 }}
*{{cite book | last = Rhodes | first = Gary| authorlink = Gary Rhodes | title = Step-By-Step Cooking | date = 2001 | location = London | publisher = Ebury | isbn = 978-0-09-188085-9 }}
*{{cite book | last =Roux | first =Michel Jr| authorlink =Michel Roux, Jr.  | title = A Life in the Kitchen| date = 2009| location = London | publisher = Weidenfeld & Nicolson | isbn =978-0-297-84482-2 }} 
*{{cite book | last = Rundell | first = Maria|authorlink=Maria Rundell | title = A New System of Domestic Cookery| publisher = J. Murray and J. Harding| date = 1806 | location =London | url=https://archive.org/details/b21526321/page/38/mode/2up | oclc = 970770908}}
*{{cite book | last = Saberi | first = Helen | chapter = Shepherd's pie | title = The Oxford Companion to Food | editor-first = Alan | editor-last = Davidson | date = 1999 | location = Oxford | publisher = Oxford University Press | isbn = 978-0-19-211579-9 }}
*{{cite book | last = Saint-Ange | first = E. | authorlink =La bonne cuisine de Madame E. Saint-Ange  | title = La bonne cuisine de Madame E. Saint-Ange | date = 2005 | location = Berkeley | publisher = Ten Speed Press | isbn = 9781580086059 | url = https://archive.org/details/labonnecuisinede0000unse_g4t0/page/268/mode/2up | oclc = 1285661274 }}
*{{cite book | last = Saulnier | first = Louis| authorlink =Louis Saulnier (writer)  | title = Le répertoire de la cuisine | edition = fourteenth | date = 1978 | origyear = 1923 | location = London | publisher = Jaeggi | oclc = 1086737491}}
*{{cite book | last = Schwartz | first = Joan | title = Meat and Potatoes: 52 Recipes, From Simple To Sublime| date = 2003| location = New York | publisher = Villard | url=https://archive.org/details/meatpotatoes52re0000schw/page/122/mode/2up|isbn =978-0-8129-6664-0 }}
*{{cite book | last= Scott-Aitken  | first = Lynelle | title = Portugal| date = 2002| location =Melbourne and London | publisher =Lonely Planet  | isbn = 978-1-86450-111-7}}  
*{{cite book | last = Smith | first = Delia| authorlink =  Delia Smith | title = One is Fun! | date = 1987 | location = London | publisher = Coronet | isbn = 978-0-340-38959-1 }}
*{{cite book | last = Torode | first = John|authorlink=John Torode | title = Beef | date = 2008 | location = London | publisher = Quadrille | isbn = 978-1-84400-690-8}}
* {{cite book | last= Westermann | first= Antoine|authorlink=Antoine Westermann | title= La cuisine ménagère d'un grand chef| year= 1999| location= Geneva|language=French| publisher= Minerva |url=https://archive.org/details/lacuisinemenager0000west/page/154/mode/2up?q=%22hachis+parmentier%22 |url-access = registration| isbn= 978-2-83-070539-3}}
*{{cite book | last = Willan | first = Anne| authorlink =Anne Willan  | title = Creative Casseroles | date = 1993 | location = London and New York | publisher = Dorling Kindersley | oclc = 1029039921}}
*{{cite book | last = Willan | first = Anne | title = Perfect Fish Classics | date = 2005| location = New York | publisher = Barnes & Noble | isbn = 978-0-7607-6169-4}}
*{{cite book | last = Williamson| first =Mrs | title =The Practice of Cookery and Pastry | publisher =Forrester | date =1849 | location =Edinburgh | url= https://books.google.com/books?id=rIdwHRavSYQC&dq=Williamson+%22The+practice+of+cookery+and+pastry%22&pg=PP9| oclc =314615399 }}
*{{cite book | last = Woodforde | first = James| authorlink = James Woodforde | title = The Diary of a Country Parson | volume = III | date = 1924 | location = London | publisher = Oxford University Press | oclc = 1156380998 }}
{{refend}}

== External links ==
* {{Cookbook inline|Shepherds Pie (Pâté Chinois)}}
* {{Cookbook inline|Shephard's Pie 2}}

{{British pies}}
{{Potato dishes}}
{{English cuisine}}

[[Category:Australian pies]]
[[Category:British meat dishes]]
[[Category:British pies]]
[[Category:Dutch cuisine]]
[[Category:French meat dishes]]
[[Category:Ground meat]]
[[Category:Irish meat dishes]]
[[Category:Lamb dishes]]
[[Category:Meat and potatoes dishes]]
[[Category:New Zealand pies]]
[[Category:Potato dishes]]
[[Category:Savoury pies]]