I am not a pig to let fame go to my head, and along with fame comes responsibility. When I discussed an improvement for cottage pie, it was kindly pointed out to me that there was some work do be done on the background of the pie world. You will see my credentials in this field from the first chapter of my magnum opus, linked from the picture.

It was first essential to discover the truth of the pie nomenclature. There are a lot of theories around, but I believe I have got to the bottom of it. I have gone back in history and discovered that peasants used to keep their cows in their houses. It was a very practical arrangement, it kept the cow safe and the house warm. So, because a cow would be found in close proximity, the beef version became Cottage Pie. Because you can always depend on there being a shepherd in close proximity to a sheep, that version became Shepherd’s Pie. However, there has not yet been a version of the more, well, pig like consistency.

So I thought to myself, where is it that you would expect to find a pig? What would you find in proximity to a pig. There is an urgent need for a recipe for this, I therefore offer you for your edification,

Fry a chopped onion and couple of garlic cloves. Add and brown off 1lb minced pork with two teapoons of cumin and one of coriander and one of sweet smoked paprika. A good dollop of soy and worcester sauce and a shake of anchovy sauce. Add a tin of chopped tomatoes and reduce to a decent consistency. Put into a pie dish and cover with garlic mashed potato.
I haven’t actually tried it yet, so if anyone does, let me know how it works out.