Wot if instead of cottage pie it were frottage pie and it were just for the fellas?
this post was submitted on 16 Mar 2026
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Cottaging pie
Shepharss pie has always been amazing
It's an Irish dish, should it really count?
I think it technically comes from Scotland originally, which is part of the UK (for now).
Ain’t no kinda too it.
I added the headers.
Britain
Some people in Britain call the pies made with beef "cottage pies" and those with lamb, "shepherd's pies". The major supermarkets do so, and the distinction is backed by some reference works.
Other authorities...
Other authorities and cooks and food writers including Prue Leith, Caroline Waldegrave and John Ayto regard the two names as completely interchangeable. Jane Grigson's 1974 recipe for shepherd's pie uses beef, and mentions that it is "sometimes called" "cottage pie".
In Australia, Canada, and the US
In Australia, Canada, and the US, "shepherd's pie" is a common term for a dish of any meat covered in mashed potato. Food retailers in those countries apply the term "shepherd's pie" to beef-filled pies as well as those containing lamb.
I was going to read the page but then I realized it goes on and on and on.
To be clear all cottage and shepherd's pies are covered in mash potato, no pastry involved. And we'll also use shepherd's pie for anything meat covered in potato.
In Australia, Canada, and the US
In Australia, Canada, and the US, "shepherd's pie" is a common term for a dish of any meat covered in mashed potato. Food retailers in those countries apply the term "shepherd's pie" to beef-filled pies as well as those containing lamb.
Additional: In Aus, "cottage pie" is a LIE because it is basically a shepard's pie, but without the actual pie crust, so it contains 0 elements of an actual pie. Though recently I have been more tolerant of them, though they aren't a pie, they are more of a casserole type of dish.
Does a warm flat beer slap when it's rainy and shitty out though?
Doombar is pretty good, yeah
Honestly, yeah, I could go for a lukewarm Guinness right now.
Try using Guinness in your gravy. Really good with carrots, potatoes, and other roots like turnips. You cook out the alcohol but it leaves a nice chocolate flavor, similar to molé.