Cottage pie

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. 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. The term was in use by 1791. 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. 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.[n 1] Sanders or Saunders could also have a filling of sliced meat. The name "Saunders" is still used in some cookery books.

Source: Wikipedia