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The difference – Shepherd Pie VS Cottage Pie

 

Lets start with a fairly well-known one: there is a difference between “Cottage Pie and “Shepherds Pie, and its in the meat. Shepherds pie should only be named as such if it contains lamb, and “Cottage usually applies to one made with beef.

Homemade Shepherd’s Pie

The name “Cottage was applied to this kind of meat pie around the time potatoes were being introduced in the UK, because they were an affordable for thing for peasants, many of whom would live in cottages, to eat. It seems a bit convoluted but hey, were always an odd bunch with our etymology.

The term “Cottage Pie predates “Shepherds by nearly a century,  but each was used synonymous with the other for a long time.

The Chilean version of “Pastel de Papa, a dish similar to shepherds pie eaten in many parts of the world, also contains hard-boiled eggs, raisins and black olives.

The same dish in France is named hachis Parmentier, after the Frenchman who convinced his country to eat potatoes. Hachis, which takes its root from the English word hatchet, means a dish containing chopped or minced ingredients.

According to the Oxford Companion to Food, once upon a time, Scotland made its shepherds pies with pastry instead of mashed potatoes.

Indian cooks once considered shepherds pie to be a perfect dish for tiffin (a word used to mean a light snack in British India).

Many Vegetarians and Vegans call a meat-free version a shepherd-less pie. Topping the potato crust with breadcrumbs actually turns your dish into a Cumberland Pie.

Although variations of this dish crop up throughout history, no name for it came into use until the introduction of the mincing machine. Before that, the meat would have to be chopped by hand, or made from leftovers.

 

Pork Roast It’s Whats For Dinner

Pork Roast

  • Servings: 6
  • Difficulty: easy

A pork loin is marinated with a nice rub flavored with thyme and three chilies.

Ingredients

  • 1/2 Cup Brown Sugar
  • 1 Tablespoon Coarsely Ground Black Pepper
  • 1 Tablespoon kosher salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme leaves
  • 1 (2 1/2 pound) boneless pork loin roast

Directions

  1. Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9×13-inch baking dish and refrigerate for 4 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  3. Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.