Planet Faculty

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 o...