SHEPHERD's PIE and PASTRY circa 1854

 SHEPHERD's PIE first appeared  in the New World around 1791, and was known as "Cottage Pie", made with Mutton or lamb. It is known by many names. The Cumberland pie (like this recipe) made with pastry on top.

 Vegetarian version is  called the "shepherdess pie", In the Netherlands "Filosoof", with beans, apples, prunes. In Ireland "piog an aoire", In France " Hachis Parmentier", and in Argentiana "Pastel de papa". It has many names.  But by 1854 it was a staple. Made of meat, veggies that were available, and potatoes mashed and sometimes with a pastry top.

 The word "Pie" is a shortened version from  "Magpie", a bird who collects a ton of different things, just like a pie is a combination of various ingredients.In Civil War times, the pastry was heavy and thick. The better to fill up hungry people.

 CLASSIC OLD SCHOOL PASTRY: 2 cups flour,1 tsp salt, 2/3 cup lard, 5 tablespoons ice water or more as needed to make the pastry come together.

           You can substitute margarine, or butter, or veggie shortening,  if you wish, but back then it would have been lard, or bacon grease.....my mother used to make pastry with bacon grease. Slopped into a jar  in  the fridge. Gathered for a few months till it was readyd to be mixed into pie dough.You haven't lived till you've tried pie like that... kind of tastes like "oink oink" though.
                                  
NEXT:  Combine flour and salt. Cut in lard with pastry cutter. Should resemble coarse peas. Add ice water a little at a time. Do NOT over mix or it will be tough. Turn into  two pastry flats.
                     (Or you can use pre-made pastry rounds)

 Wrap and store in fridge till needed. With a large shepherd's pie casserole you will probably use both. Smaller casserole you may use one. Your choice.

 FILLING: If you have a roast from the night before, or a turkey, or stew, you can use that. (The civil war recipe mentions " two pounds of meat that is available".)Traditionally shepherd's pie was made with lamb or mutton, but you can turn it into a vegetarian dish ,if you like.

YOU NEED: Leftover gr beef, leftover stew, (or veggie stew if you wish) or cut up roast, or turkey, with  gravy. (For extra gravy, I often take a carton of veggie/beef broth and whisk in Veloutine to make a quick gravy.)

 YOU ALSO NEED VEGGIES: Whatever is left from night before, but traditionally, it would be turnips, carrots, celery. Plain veggies. 

NOW POTATOES: If you don't have enough from night before, boil more potatoes. Don't use instant, they're too goopy. You need the substance of the real mashed potatoes to line the  dish.

 ADD salt and pepper as warranted to the filling (stew) mixture.

 LINE: Large casserole dish, bottom and sides, with mashed potatoes. Pile in the veggies, meat with gravy, or make a veggie broth gravy to add to the  vegetables alone. Your choice. 

 PASTRY TOP: cover with pastry top. Slit with a knife. I brush the top with water. No need to waste an egg wash  on the surface.

 BAKE: 400 degrees for about 15 minutes or so, lower to 375 and bake about an hour. Keep an eye on the pastry. 

 Will come out bubbling and yummy.  Leftovers will keep for  next day. If there are any leftovers.  Basically it is a stew cradled with potatoes and covered with a crackling lid of pastry, which, in some circumstances was the "bread" of the dinner.

 "We each get a piece on meat and potatoe, bread and coffee with brown sugar in. We wipe up our plate with the bread. Sometimes meat and potatoes are cooked together.A delicious stew....."
-Lawrence VanAlstyne, Union Soldier, 128th, NY Volunteer Infantry. (Diary of an enlisted man 1862-1864)

 Photographs 2019