Cottage Pie Recipe Jamie Oliver Recipe For Lasagna

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MICHELA'S VEG & LENTIL COTTAGE PIE



Michela's veg & lentil cottage pie image

Provided by Jamie Oliver

Categories     Freezer-friendly recipes     Vegetables     British     Lentil     Lunch & dinner recipes     Pies & pastries

Yield 1

Number Of Ingredients 13

1 medium leek
1 large carrot
1 small onion
1 stick celery
olive oil
100 g split pea red lentils
500 ml organic vegetable stock
100 g frozen peas
sea salt
freshly ground black pepper
2 tablespoons tomato purée
30 g Parmesan cheese
1 large sweet potato, (300g)

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
  • Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
  • For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
  • For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
  • Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre

ALLOTMENT COTTAGE PIE



Allotment cottage pie image

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting - and guaranteed to put a smile on anyone's face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Vegetables     Potato     Keep cooking and carry on     Cheap & cheerful

Time 2h

Yield 6 to 8

Number Of Ingredients 15

10 g dried porcini mushrooms
2 large leeks
3 carrots
500 g swede
500 g celeriac
olive oil
3 sprigs of fresh rosemary
1 teaspoon cumin seeds
2 kg potatoes
40 g unsalted butter
1 splash of semi-skimmed milk
1 onion
1 teaspoon Marmite
3 tablespoons tomato purée
1 x 400 g tin of green lentils

Steps:

  • In a blender, cover the porcini with 600ml of boiling water.
  • Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
  • Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
  • Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
  • Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
  • Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
  • Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
  • Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens - it's a winner!

Nutrition Facts : Calories 466 calories, Fat 12 g fat, SaturatedFat 4.4 g saturated fat, Protein 14 g protein, Carbohydrate 80 g carbohydrate, Sugar 15 g sugar, Sodium 0.8 g salt, Fiber 13.7 g fibre

COTTAGE PIE



Cottage Pie image

This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.

Provided by KMOMMYZ

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
  • Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g

TRADITIONAL ENGLISH COTTAGE PIE



Traditional English Cottage Pie image

Make and share this Traditional English Cottage Pie recipe from Food.com.

Provided by Jubes

Categories     Meat

Time 1h

Yield 1 large cottage pie bake, 8 serving(s)

Number Of Ingredients 17

400 ml beef stock (can use 1 stock cube dissolved in 400mls hot water)
50 g butter
2 onions, peeled and finely chopped
2 carrots, peeled and finely diced
2 celery, trimmed and finely diced
3 garlic cloves
1 sprig fresh thyme
1 bay leaf
1 kg minced beef (ground beef)
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
175 ml red wine
1 kg white potato
75 g butter
1 splash milk
parmesan cheese, for grating

Steps:

  • Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
  • Add the beef mince and cook for a further 10 minutes, or until brown.
  • Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
  • Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
  • Meanwhile, cut the potatoes into halves and quarters so they're all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
  • Preheat the oven to 190C/170C fan/gas 5.
  • Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
  • Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
  • Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
  • Serve with buttered peas or a simple side salad.

Nutrition Facts : Calories 536, Fat 31.7, SaturatedFat 15.4, Cholesterol 118.4, Sodium 746.7, Carbohydrate 31.6, Fiber 3.7, Sugar 3.9, Protein 26.9

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