Shepherd’s Pie

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

On the sheep farms of Cumberland tough mutton had to be used up somehow. In a hash (rarely an entirely satisfactory dish anyhow) the meat can be like leather. So the shepherd’s wife chopped the cold tough cooked mutton and beat it in a mortar; it was much better; with thickened stock and potato on top it was delicious and very filling. It became a standard dish, made much easier by the advent of the mincer. It is certainly the simple rather than the high cooking of England but none the wors