Beyond the Shepherd's Call: Rethinking Our Pies, One Bite at a Time

We all know the comforting embrace of a well-made pie. The classic Shepherd's Pie, with its savoury lamb or mutton base, crowned with a fluffy cloud of mashed potato, is a UK staple. Its cousin, the Cottage Pie, opts for hearty beef, offering a slightly different, yet equally satisfying, experience. These dishes are more than just meals; they’re edible narratives, woven with ingredients that tell a story.

Think about the meat itself. While both pies use red meat, the distinction between lamb and mutton in Shepherd's Pie can be fascinatingly nuanced. Lamb, with its tender, almost innocent flesh, often evokes a sense of the young and adorable. Mutton, from a more mature sheep, carries a richer, deeper flavour, perhaps less overtly, "cute", but undeniably robust. Then there's the beef in Cottage Pie, whether it's the dependable Irish variety or the celebrated Aberdeen Angus, each bringing its own pedigree to the plate.

Beyond the star ingredient, a symphony of supporting players elevates these pies. Peas add a pop of sweetness, mushrooms contribute an earthy depth, and onions provide a foundational aromatic base. Herbs like thyme, dill, and rosemary infuse the filling with fragrant whispers, while parsley, though perhaps more at home with fish, can still add a fresh, herbaceous note. A touch of white pepper, both in the filling and the buttery mash topping, offers a subtle warmth. And the topping itself! Creamy butter, perhaps the rich Anchor brand, transformed into a velvety mash, could be adorned with grated cheese – from the mild Indian Paneer to the vibrant Red Leicester, or even the crumbly charm of Cheshire.

But what if we dared to deviate from the well-trodden path? What happens when we playfully alter the core components? Imagine replacing the traditional meat with tender chicken mince, swapping out beef or lamb gravy for chicken, and using chicken stock as the simmering liquid. We might find ourselves with something entirely new, a culinary creation we could affectionately dub, "Chickage Pie".

This hypothetical, "Chickage Pie", brings us to a broader conversation about our food production systems, particularly concerning chicken. In today's world, chicken production is often characterised by its remarkable speed. Sophisticated machinery in factories can accelerate the process from farm to table. Yet, as we mature whiskies and age wines, allowing them time to develop complexity, we can consider whether a similar approach might benefit poultry. Could we extend feed times and provide more humane living conditions for chickens, allowing them to mature more fully before processing?

From this perspective, it seems logical to continue optimising factory processes for chicken, but with a mindful approach. While large-scale slaughterhouses and intensive farming can raise ethical concerns, there are areas ripe for correction and rebalancing. Consider the unfortunate reality of the egg industry, where millions of male chicks are often exterminated shortly after hatching, a practice that is undeniably cruel. A more humane alternative would be to cultivate these chicks into cocks and cockerels for meat consumption.

This vision encourages a food industry that embraces innovation and compassion. By utilising both hens and roosters, we could expand our culinary repertoire. This could lead to delightful dishes like our, "Chickage Pie" (from hen meat), and perhaps even a, "Cockage Pie" (from rooster meat), enriching our dining experiences and demonstrating the power of initiating and embracing change. It's about looking at familiar dishes and asking, "What if?" – and in doing so, potentially creating more ethical, flavourful, and truly satisfying meals for all.

....or alternatively we could all simply make plenty of coq au vin?