The Amherst Chirp

An unfortunate combination of potatoes, minced meat, corn, and (sometimes) cheese creates an unfavorable Valentine Menu staple. Shepherd’s pie, as it is known, is at first glance an entirely unsavory meal. But the dish is a favorite for many, and the existence of the sheer number of variations of the dish begs the question: Who is this “Shepherd” whose pie we are eating? Also, why are we still eating it?

For starters, the “shepherd” in “shepherd’s pie” refers to the meat of the dish – lamb. The pie is widely believed to have its origins in northern Scotland and England, where large flocks of sheep were kept. The dish itself is said to have come as a result of the need for wives to create an economical and interesting way to reuse leftovers.

The variations on the dish are many, but the more notable modifications is created with a simple change of meat. Exchanging minced lamb meat for minced beef creates the shepherd’s pie’s cousin – cottage pie. Shepherd’s pie can also be made Lent-safe with Fisherman’s pie, which features – surprise! – fish.

Shepherdless pie is created by removing the meat altogether. Leave it to vegetarians to create something interesting.

But here is a question: Is Valentine’s shepherd’s pie actually made with lamb? I find that hard to believe. Thus, it may just be that Valentine has not been serving Shepherd’s pie at all, rather, they have been serving cottage pie.

Oh, the scandal!

(Sources:http://www.foodtimeline.org/foodpies.html#shepherdspie http://en.wikipedia.org/wiki/Shepherds%27_pie)

(Thanks to reader JT for the story idea.)