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Shepherd's pie

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Pie of minced meat topped with mashed potato

Shepherd's pie
Shepherd's pie served with peas, a common accompaniment
Alternative names	Cottage pie, hachis Parmentier
Type	Meat pie
Place of origin	Britain and France
Main ingredients	Mashed potato withminced meat
Variations	Cumberland pie, Shepherdess pie
Cookbook: Shepherd's pie

Shepherd's pie,cottage pie, or in French cuisinehachis Parmentier, is a savoury dish of cookedminced meat topped withmashed potato and baked, formerly also calledSanders orSaunders. 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 ormutton, and a cottage pie, beef.

History

[edit]

Cottage pie

[edit]

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 wasveal but does not say what the topping was.^[1] The dish was known in its present form, though not under the same name, in the early 19th century: in 1806Maria 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.^[2]^{[n 1]} Sanders or Saunders could also have a filling of sliced meat.^[4]^{[n 2]} According toJane Grigson inEnglish Food, mincing originally meant chopping something with a knife. "But with the first mincing-machines, prison, school and seaside boarding house cooks acquired a new weapon to depress their victims, with watery mince, shepherd's pie with rubbery granules of left-over meat."^[6]

In 20th-century and later use the term cottage pie has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping.^[7]^{[n 3]} The beef may be fresh or previously cooked;^[7] the latter was at one time more usual. Well into the 20th century the absence of refrigeration made it expedient in many domestic kitchens to store cooked meat rather than raw. In the 1940s the chefLouis Diat recalled of his childhood days, "when housewives bought their Sunday meat they selected pieces large enough to make into leftover dishes for several days".^[9] Modern recipes for cottage pie typically use fresh beef.^[7]

Shepherd's pie

[edit]

A recipe for shepherd's pie published in Edinburgh in 1849 inThe Practice of Cookery and Pastry specifies cooked meat of any kind, sliced rather than minced, covered with mashed potato and baked.^[10] In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust.^[11] Neither shepherd's pie nor cottage pie was mentioned in the original edition ofMrs Beeton'sHousehold Management in 1861.^[12]

More recently "shepherd's pie" has generally been used for a potato-topped dish of minced lamb. According to theOxford Companion to Food, "In keeping with the name, the meat should be mutton or lamb; and it is usually cooked meat left over from a roast".^[7] As with beef, it was commonplace in the days before refrigeration to cook a Sunday joint to last in various guises throughout the week.Dorothy Hartley quotes a traditional verse, "Vicarage mutton", showing not only the uses to which the joint was put, but also the interchangeability of the terms "shepherd's" and "cottage" pie:

     Hot on Sunday,
     Cold on Monday,
     Hashed on Tuesday,
     Minced on Wednesday,
     Curried Thursday,
     Broth on Friday,
     Cottage pie Saturday.^[13]

Hachis Parmentier

[edit]

The dish Hachis Parmentier is named afterAntoine-Augustin Parmentier, who popularised the potato in French cuisine in the late 18th century.^[7] It is documented from the late 19th century.^{[n 4]} It is usually made with chopped or minced lamb or beef; in either case it may be made with either fresh or left-over cooked meat. (The modern English term "hash" derives from the Frenchhachis, meaning food "finely chopped".)^[15]^{[n 5]}

In some recipes a layer ofsauté potatoes is put in the cooking dish before the meat filling and mashed potato topping are added.^[17] A more elaborate version byAuguste Escoffier, named Hachis de boeuf à Parmentier, consists of baked potatoes, the contents of which are removed, mixed with freshly-cooked diced beef, returned to the potato shells and covered withsauce lyonnaise.^[18]

Variations

[edit]

There are no universally agreed ingredients for any of the variants. The 26 recipes cited in the table show the varieties of titles and ingredients recommended by cooks and food writers from Australia, Britain, Canada, France and the US.

Cook/writer	Name of dish	Meat used	Fresh or left-over	Ref.
Mary Berry	Cottage pie	Beef	Fresh	^[19]
Mère Biasin	Hachis Parmentier	Lamb	Left-over boiled^{[n 6]}	^[20]
Paul Bocuse	Hachis Parmentier	Beef	Left-over boiled	^[21]
Robert Carrier	Cottage pie	Beef	Fresh	^[22]
Felicity Cloake	Cottage pie	Beef	Fresh, chopped, not minced	^[23]
Jean-Pierre Coffe	Hachis Parmentier	Beef	Left-over boiled, mixed with fresh calves' liver	^[24]
Elizabeth Craig	Shepherd's pie	Lamb	Left-over casseroled	^[25]
Jane Grigson	Shepherd's pie	Beef or lamb	Fresh	^[26]
Michel Guérard	Hachis Parmentier	Vealsweetbreads and duckgizzards	Fresh	^[27]
Mark Hix	Shepherd's pie	Beef and lamb	Fresh	^[28]
Graham Kerr	Cottage pie	Beef	Fresh	^[29]
Tom Kerridge	Cottage pie	Beef	Fresh	^[30]
Jean Paré	Hachis Parmentier	Beef	Fresh	^[31]
Henri-Paul Pellaprat	Hachis Parmentier	Beef	Left-over	^[32]
Anne-Sophie Pic	Oxtail Parmentier	Beef	Fresh	^[33]
Gordon Ramsay	Shepherd's pie	Lamb	Fresh	^[34]
Jay Rayner	Cottage pie	Beef and pork	Fresh	^[35]
Gary Rhodes	Shepherd's pie	Lamb	Fresh	^[36]
Michel Roux, Jr.^{[n 7]}	Hachis Parmentier	Lamb	Left-over roast	^[37]
Madame Saint-Ange	Hachis de bœuf au gratin	Beef	Left-over	^[38]
Joan Schwartz	Shepherd's pie	Lamb	Fresh	^[39]
Delia Smith	Cottage pie	Beef	Fresh	^[40]
Martha Stewart	Shepherd's pie	Beef	Fresh	^[41]
John Torode^{[n 8]}	Cottage pie	Beef	Fresh	^[42]
Antoine Westermann^{[n 9]}	Hachis Parmentier	Beef	Fresh or left-over braised	^[43]
Anne Willan	Hachis Parmentier	Beef	Fresh	^[44]

Similar dishes

[edit]

Fillings for other pies with a mashed potato topping are numerous, and include artichoke hearts and red peppers;^[45]black pudding;^[46] chicken and spinach;^[47]chorizo;^[48] curried chicken;^[49] duck;^[50] rabbit;^[51] salmon;^[52]salt cod;^[53] turkey and ham;^[54] and flaked white fish with shrimps in a white sauce.^[55]

Other pies with non-pastry toppings include:

Name of dish	Place of origin	Description	Ref.
Cumberland pie	England	Pies of this name exist in two versions: traditional Cumberland pies, still served inCumbria, have a pastry case, but others have a lamb or beef or pork-sausage filling covered by mashed potato topped with cheese and breadcrumbs.	^[56]
Empadão	Portugal	Meat, often veal, stewed in a tomato-based gravy and layered several times between mashed potatoes. Poultry or fish is sometimes used instead of meat	^[57]
Escondidinho	Brazil	The name, indicating "hidden", describes the way sun-dried meat is covered with a layer ofmanioc purée. The dish often includes cheese and chicken; cod is sometimes used instead of beef.	^[58]
Pastel de carne	Uruguay	The filling is similar to that of a cottage pie, with the addition of sliced hard-boiled eggs.	^[59]
Pastel de papas	Argentina, Chile	Similar to cottage pie; may also contain peppers.	^[60]
Pastel tutup	Indonesia	Made with any of several meats, with vegetables such as carrots and green peas and boiled eggs, all topped with mashed potato.	^[61]
Pâté chinois	Canada	Also known in Canada as shepherd's pie, consisting of a bottom layer of beef, a middle layer of creamed sweetcorn, topped with mashed potato.	^[62]
Pióg an aoire	Ireland	TheIrish for shepherd's pie.	^[63]
Shepherdess pie	Other	Also called shepherdless pie or forager's pie: avegetarian version made without meat, or avegan version made without meat and dairy.	^[64]^[65]

Notes, references and sources

[edit]

Notes

[edit]

^In 1845Eliza Acton published her recipe for "Saunders", similar to Rundell's, but with a layer of mashed potato underneath the minced meat as well as one on top. Like Rundell, she uses pre-cooked meat but adds, "A very superior kind of saunders is made by substituting fresh meat for roasted; but this requires to be baked an hour or something more".^[3]
^The name "Saunders" is still used in at least one cookery book for a similar dish made withcorned beef.^[5]
^Jane Grigson noted that to make the dish go further some recipes put in a bottom layer of potato before adding the meat and top layer.^[8]
^It is listed on abistro menu inLe Petit Moniteur universel, 29 June 1892: "Escargots. Fraise de veau. Ravigotte. Navarin pommes. Salé aux choux. Hachis Parmentier. Œufs, saucisses. Poulet rôti chaud".^[14]
^In hisGrand dictionnaire de cuisine (1873)Alexandre Dumas wrote, "When you have veal, beef, chicken, game or scraps of meat left over from dinner the night before, all you have to do is chop these left-overs neatly, and there are tools for that, until the whole forms a complete mixture."^[16]
^In Mère Biasin's version, rather than a single layer of ragout and a single layer of potato, there would be several alternating layers of each, with a potato one on the top.^[20]
^"For me, the best shepherd's pie is made with leftover roast lamb, either shoulder or leg. In fact, I remember my sister and myself holding back on a Sunday lunch in case there wasn't enough left to make the pie."^[37]
^Torode comments, "The great cottage pie – whoever worked this one out was a genius".^[42]
^Westermann addsfennel to the mashed potato topping.^[43]

References

[edit]

^Woodforde (Vol III), p. 295; and (Vol V), pp. 335, 347, 371, 378, 389, 393 and 410
^Rundell, p. 39
^Acton, p. 195
^Hughes, p. 49
^Crook, p. 84
^Grigson (1992), p. 141
^^a ^b ^c ^d ^eSaberi, p. 717
^Grigson (1984), p. 70
^Diat, p. 83
^Williamson, p. 65
^Dallas, pp. 255–256
^Beeton, index pp. viii–ix, xiii and xxx
^Hartley, p. 160
^Anfossi, Marc."Un bistro – fin de siècle",Le Petit Moniteur universel, 29 June 1892, p. 2, column 5
^"hash".Oxford English Dictionary (Online ed.).Oxford University Press. (Subscription orparticipating institution membership required.)
^Dumas, p. 619
^Saulnier, p. 143
^Escoffier, p. 391
^Berry, p. 198
^^a ^bHayward, p. 126
^Bocuse, p. 53
^Carrier, p. 30
^Cloake, Felicity."How to make perfect cottage pie"Archived 13 May 2022 at theWayback Machine,The Guardian, 21 October 2010
^Coffe, p. 312
^Craig, p. 182
^Grigson (1992), pp. 140−141
^Guerard, pp. 108–109
^Hix, p. 165
^Kerr, p. 102
^Kerridge, p. 193
^Paré, p. 13
^Pellaprat, p. 374
^Pic, p. 102
^Ramsay, pp. 148−149
^Rayner, p. 49
^Rhodes, p. 115
^^a ^bRoux, p. 146
^Saint-Ange, p. 374
^Schwartz, pp. 122–123
^Smith, p. 88
^Stewart, Martha."Shepherd's pie"Archived 9 April 2022 at theWayback Machine, Marthastewart.com. Retrieved 13 May 2022
^^a ^bTorode, p. 100
^^a ^bWestermann, p. 154
^Willan (1993), p. 92
^Chovancova, p. 60
^Chovancova, p. 42
^Chovancova, p. 16
^Chovancova, p. 56
^Chovancova, p. 18
^Chovancova, p. 32
^Chovancova, p. 24
^Chovancova, p. 48
^Chovancova, p. 50
^"Turkey and ham pie". BBC.Archived from the original on 22 December 2015. Retrieved7 December 2015.
^Willan (2005), p. 46
^Orrey, p. 40; and Lemm, Elaine."What is Cumberland Pie?"Archived 11 November 2016 at theWayback Machine, Thespruceats. Retrieved 14 May 2022
^Scott-Aitken, p. 258; and"Empadão de Carne"Archived 10 April 2021 at theWayback Machine, Receitas Culinárias. Retrieved 14 May 2022
^"Escondidinho recipe – Brazilian Wave".Brazilian Wave. 1 August 2012.Archived from the original on 18 June 2020. Retrieved28 August 2018.
^"Pastel de carne"Archived 26 April 2022 at theWayback Machine, Gastronomía. Retrieved 14 May 2022
^"Pastel de papas"Archived 21 July 2021 at theWayback Machine, Recetas de Argentina. Retrieved 14 May 2022
^"Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe"Archived 16 May 2022 at theWayback Machine, Cookpad. Retrieved 14 May 2022
^Marcotte, p. 72
^"cottage pie – Aistriúchán Gaeilge ar cottage pie (An Foclóir Nua Béarla-Gaeilge)".focloir.ie (in Irish).Archived from the original on 30 August 2018. Retrieved29 August 2018.
^"10 Things you didnt know about Shepherds Pie – Jamie Oliver".jamieoliver.com.Archived from the original on 11 January 2020. Retrieved7 January 2020.
^"Forager's Pie". Epicurious. Retrieved22 February 2025.

Sources

[edit]

Acton, Eliza (1845).Modern Cookery, in all its Branches. London: Longmans.OCLC 969499797.
Beeton, Isabella (1861).The Book of Household Management. London: S.O. Beeton.OCLC 1040245021.
Berry, Mary (2008).Mary Berry's Stress-Free Kitchen. London: Headline.ISBN 978-0-7553-1729-5.
Carrier, Robert (1978).Great Main Dishes. London: Hamlyn.ISBN 978-0-600-32012-8.
Chovancova, Ilona (2005).Pies Without Pastry. London: Hachette.ISBN 978-1-84430-150-8.
Coffe, Jean-Pierre (1993).Comme à la maison. Paris: Plon.ISBN 978-2-259-02578-2.
Craig, Elizabeth (1900).1500 Everyday Menus. London: Collins.OCLC 970777620.
Crook, Susan (1998).The Survival Guide to Cooking in the Student Kitchen. London: Foulsham.ISBN 978-0-572-02455-0.
Dallas, E. S. (1877).Kettner's Book of the Table. London: Dulau.OCLC 771590401.
Diat, Louis (1946).French Cooking for Americans. Philadelphia: J. B. Lippincott.OCLC 1036371103.
Dumas, Alexandre (1873).Grand dictionnaire de cuisine. Paris: Lemerre.OCLC 1040560779.
Escoffier, Auguste (1907).A Guide to Modern Cookery. London: Heinemann.ISBN 9781580086059.OCLC 560604921.
Grigson, Jane (1984).The Observer Guide to British Cookery. London: Michael Joseph.ISBN 978-0-7181-2689-6.
Grigson, Jane (1992).English Food. London: Ebury Press.ISBN 978-0-09-177043-3.
Guérard, Michel (1992).Minceur exquise. London: Pyramid.ISBN 978-1-85510-048-0.
Hartley, Dorothy (1999) [1954].Food in England. London: Macdonald and Jane's.ISBN 978-1-85605-497-3.
Hayward, Vicky, ed. (1988).Cuisine Extraordinaire : Real French Cooking. London: Conran Octopus.ISBN 978-1-85029-134-3.
Hix, Mark (2005).British Food. London: Quadrille.ISBN 978-1-84400-213-9.
Hughes, Glyn (31 August 2017).The Lost Foods of England. Morrisville: Lulu.ISBN 978-0-24-469104-2.
Kerr, Graham (1991).Smart Cooking. New York: Doubleday.OCLC 1035369580.
Kerridge, Tom (2014).Tom Kerridge's Best Ever Dishes. Bath: Absolute Press.ISBN 978-1-4729-0941-1.
Marcotte, Louis-François (2008).Simple et chic. Montreal: Flammarion.ISBN 978-2-89077-349-3.
Orrey, Jeanette (2006).Second Helpings from the Dinner Lady. London: Bantam.ISBN 978-0-593-05482-6.
Paré, Jean (1997).Boeuf haché. Edmonton: Recipe Factory.ISBN 978-1-896891-10-1.
Pellaprat, Henri Paul (1968).Everyday French Cooking. New York: New American Library.OCLC 1034661103.
Pic, Anne-Sophie (2015) [2013].Scook : The Complete Cookery Course. London: Jacqui Small.ISBN 978-1-90-934287-3.
Rayner, Jay (2016).The Ten (Food) Commandments. London: Penguin.ISBN 978-0-241-97669-2.
Rhodes, Gary (2001).Step-By-Step Cooking. London: Ebury.ISBN 978-0-09-188085-9.
Roux, Michel Jr (2009).A Life in the Kitchen. London: Weidenfeld & Nicolson.ISBN 978-0-297-84482-2.
Rundell, Maria (1806).A New System of Domestic Cookery. London: J. Murray and J. Harding.OCLC 970770908.
Saberi, Helen (1999). "Shepherd's pie". In Davidson, Alan (ed.).The Oxford Companion to Food. Oxford: Oxford University Press.ISBN 978-0-19-211579-9.
Saint-Ange, E. (2005).La bonne cuisine de Madame E. Saint-Ange. Berkeley: Ten Speed Press.ISBN 9781580086059.OCLC 1285661274.
Saulnier, Louis (1978) [1923].Le répertoire de la cuisine (fourteenth ed.). London: Jaeggi.OCLC 1086737491.
Schwartz, Joan (2003).Meat and Potatoes: 52 Recipes, From Simple To Sublime. New York: Villard.ISBN 978-0-8129-6664-0.
Scott-Aitken, Lynelle (2002).Portugal. Melbourne and London: Lonely Planet.ISBN 978-1-86450-111-7.
Smith, Delia (1987).One is Fun!. London: Coronet.ISBN 978-0-340-38959-1.
Torode, John (2008).Beef. London: Quadrille.ISBN 978-1-84400-690-8.
Westermann, Antoine (1999).La cuisine ménagère d'un grand chef (in French). Geneva: Minerva.ISBN 978-2-83-070539-3.
Willan, Anne (1993).Creative Casseroles. London and New York: Dorling Kindersley.OCLC 1029039921.
Willan, Anne (2005).Perfect Fish Classics. New York: Barnes & Noble.ISBN 978-0-7607-6169-4.
Williamson, Mrs (1849).The Practice of Cookery and Pastry. Edinburgh: Forrester.OCLC 314615399.
Woodforde, James (1924).The Diary of a Country Parson. Vol. III. London: Oxford University Press.OCLC 1156380998.

External links

[edit]

Shepherds Pie (Pâté Chinois) at the Wikibooks Cookbook subproject
Shephard's Pie 2 at the Wikibooks Cookbook subproject

v t e British pies
Sweet	Apple pie Bakewell tart Banoffee pie Bedfordshire clanger Blackberry pie Black bun Chess pie Cherry pie Cumberland rum nicky Custard tart Lemon meringue pie Manchester tart Mince pie Pumpkin pie Rhubarb pie Treacle tart
Savoury	Bacon and egg pie Bedfordshire clanger Bridie Butter pie Cheese and onion pie Chicken and mushroom pie Corned beef pie Cornish pasty Cottage pie Cumberland pie Curry pie Devizes pie Fish pie Game pie Homity pie Killie pie Lamprey pie Meat and potato pie Melton Mowbray pork pie Pork pie Pot pie Scotch pie Shepherd's pie Squab pie Stargazy pie Steak pie Steak and kidney pie Steak and oyster pie Woolton pie
Manufacturers	Clark's Pies Denby Dale Pies Dickinson & Morris Fray Bentos Galloways Bakers Ginsters Higgidy Holland's Pies Mr Kipling Peter's Pieminister Poole's Pork Farms Pukka Pies Shire Foods Square Pie Wall's Wrights Pies

Potato dishes

Baked or roasted

Boiled or stewed

Bread

Fried

French fries	Cheese fries Carne asada fries Chili cheese fries Kapsalon Poutine Chipsi mayai Chorrillana Curly fries Halal snack pack Lomo saltado Potato wedges Salchipapa Sandwiches and wraps California burrito Chip butty French tacos Mitraillette Spice bag Three-in-One Triple-cooked chips
Other deep-fried	Kripik kentang Papa rellena Pommes soufflées Potato chips Crisp sandwich Potato doughnut Potatofritters Batata vada Bonda Perkedel Pommes dauphine Vada Vada pav Tater tots Tornado potato
Pan- or griddle-fried	Bubble and squeak German fries Hash browns Home fries Lyonnaise potatoes Maluns Patatas bravas Potatoes O'Brien Potato pancakes Boxty Gamja-jeon Latke Llapingacho Patatnik Reibekuchen Pyttipanna Rösti Spanish omelette Trinxat Truffade
Other or mixed	Aloo pie Aloo chaat Aloo gobi Batata harra Péla Samosa Tombet

Mashed

Pies

Salads

Soups

Other

English cuisine

Roman times

Dishes	Sausages

Middle Ages
to 15th century

Exemplars	Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390)
Dishes	Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage

16th century

Exemplars	Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585)
Dishes	Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)

17th century

Exemplars	Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) John Evelyn (Acetaria: A Discourse of Sallets 1699) Kenelm Digby (The Closet Opened 1699)
Dishes	Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea

18th century

Exemplars

Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
Mary Eales (Mrs Mary Eales's Receipts 1718)
John Nott (The Cooks and Confectioners Dictionary, 1723)
Eliza Smith (The Compleat Housewife 1727)
Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
Ann Cook (Professed Cookery, 1754)
Martha Bradley (The British Housewife 1758)
Primitive Cookery (1767)
Elizabeth Raffald (The Experienced English Housekeeper 1769)
Richard Briggs (The English Art of Cookery 1788)
William Augustus Henderson (The Housekeeper's Instructor 1791)

Dishes

19th century

Exemplars	Maria Rundell (A New System of Domestic Cookery 1806) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)
Dishes	Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Windsor soup Worcestershire sauce

20th century

Exemplars	Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry
Dishes	Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Sticky toffee pudding

21st century

Exemplars	Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011)
Dishes	Coronation quiche Platinum Pudding