Australian beef pie

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Silverside is a cut of australian beef pie from the hindquarter of cattle, just above the leg cut.

Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. The common method of preparation is being boiled and left simmering for several hours. In most parts of the U. This meat-related article is a stub. You can help Wikipedia by expanding it.

Shepherd’s pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. 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 was veal but he does not say what the topping was. According to the American Merriam-Webster dictionary the first known use of the term was in 1854. In British usage in the 1850s the term referred to a Scottish dish that contained a mutton and diced potato filling inside a pastry crust. More recently “shepherd’s pie” has generally been used for a potato-topped dish of minced lamb. The dish is named after Antoine-Augustin Parmentier, who popularised the potato in French cuisine in the late 18th century.

It is documented from the end of the 19th century. In some recipes a layer of sauté potatoes is put in the cooking dish before the meat filling and mashed potato topping are added. There are no universally agreed ingredients for any of the three dishes. The 24 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. Pies of this name exist in two versions: traditional Cumberland pies, still served in Cumbria, have a pastry case, but others have a lamb or beef or pork-sausage filling covered by mashed potato topped with cheese and breadcrumbs. Meat, often veal, stewed in a tomato-based gravy and layered several times between mashed potatoes.