The History of Shepherd’s Pie

While we may never know exactly who created shepherd’s pie, it’s widely accepted that it made its debut around the 1700s. However, its roots are far older. After England took over Ireland in 1541, Irish Catholic peasants often found themselves dealing with poverty and food shortages. Their culinary traditions were shaped by the need for filling, affordable meals. Around the same time, the potato was introduced to Europe and became a staple crop among Irish peasants because it was easy to grow and very filling. With the arrival of the potato and the relative affordability of lamb in Ireland, Irish shepherd’s pie was developed by peasant families as a low-cost, hearty dish that took advantage of available ingredients. Notably, it was typically made with leftovers from previous meals to ensure that nothing was wasted. A slightly older version of the dish made with beef and popular in England, known as cottage pie, was first referenced in writing in 1791, when it appeared in the diary of Reverend James Woodforde under the title "Cottage-Pye and rost Beef." Irish shepherd’s pie made with lamb was first noted in writing in Maria Rundell’s 1806 book, New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families, although she referred to the dish as "sanders." After first taking root in Ireland and England, a Scottish version of the dish that included a pastry shell appeared and was referenced in a cookbook in the late 1800s. When Irish immigrants traveled to the United States, they brought shepherd's pie with them, although the American version often used ground beef rather than lamb due to greater affordability in U.S. markets. Today, shepherd’s pie remains a staple in Ireland as well as in Britain and the United States, and has also spread to many other parts of the world.