Judith Klinger, with an Italian – poultrified – take on the classic British Shepherd’s Pie.
Text And Photo By Judith Klinger
Shepherd’s pie is a classic dish from the British Isles, but variations on the dish exist anywhere there are potatoes and a bit of leftover meat.
According to Wiki, it’s “pastel del popa” in Argentina, it’s ‘hachis Parmentier’ in France, it’s ‘siniyet batata’ in Syria & Libya, and ‘pate chinois’ in Quebec. Although why a potato topped meat pie made in Canada is a “Chinese pie” is beyond me.
We have left over roast chicken so I’m calling it Chicken Shepherd Pie or “Tarta di Pollo dello Pastore” because I made it in Italy! The name doesn’t matter, what does matter is that you turn your leftovers into something delicious and that you tailor the ingredients to what you have on hand and to what flavors you like. That is the beauty of being the cook, you get to make it your way.Print
Judith Klinger is a culinary events producer, former Director of Operations for the International Association of Culinary Professionals. Judith and her husband, Jeff Albucher are the creators of Aroma Cucina, an Italian lifestyle blog. She is the author of Cooking Simply The Italian Way.