The History of Shepherd’s Pie

The origin of Shepherd’s Pie begins with the term Cottage Pie. Individuals began making Cottage Pie in the late 18th century. The introduction of the potato as an edible and affordable crop for the lower working class was a catalyst to the invention of new cuisine. Making Cottage Pie was a simple way to stretch ingredients for more people and make use of leftovers. The dish used mashed or sliced potatoes, vegetables and leftover meat. These ingredients were combined to form a mixture in the shape of a pie. Essentially the same as Cottage Pie, the term Shepherd’s Pie appeared in the late 19th century. The two dishes are prepared in the same manner. The glaring difference between the two is in the ingredients and presentation. Cottage Pie used minced beef and Shepherd’s Pie used minced mutton. Cottage Pie was always topped off with sliced potatoes. This gave it the look of having shingles and helped coin the name Cottage Pie, while Shepherd’s Pie only used mashed potato crust. The delicious dish of Shepherd’s Pie is mainly the result of the lower working class looking for a way to stretch their food and satisfy their appetite at the same time.

About Zia Diner:

The Zia Diner is a true Santa Fe icon, now celebrating 25 years as a part of this community. Serving upscale, down home comfort food, the Zia Diner serves updated renditions of diner classics – think Green Chile-Pinon Meatloaf – along with an eclectic menu of southwestern and international comfort food. This high-energy restaurant and bar prides itself on its professional and friendly service and exceptional food. The Zia uses grass-fed, additive-free beef, free-range and additive-free chicken and eggs, and local, organic, fair-trade Agapao Coffee. Their bread is delivered daily from Fano Bakery in Albuquerque. All pies, cakes, cookies and pastries are baked from scratch in their kitchen.

Contact: Beth Koch
(505) 988-7008