Cottage Pie Recipe Jamie Oliver Recipe For Shrimp Recipe For Lasagna

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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

MARY BERRY'S COTTAGE PIE WITH DAUPHINOISE POTATO



Mary Berry's cottage pie with dauphinoise potato image

Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It's so much smarter than the usual cottage pie and is perfect for casual supper parties too. Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish.

Provided by Mary Berry

Categories     Main course

Yield Serves 6-8

Number Of Ingredients 16

1 tbsp oil
900g/2lb beef mince
2 onions, chopped
4 sticks celery, diced
50g/1¾oz plain flour
250ml/9fl oz red wine
300ml/½ pint beef stock
2 tbsp Worcestershire sauce
2 tbsp light muscovado sugar
1 tbsp chopped thyme
250g/9oz small brown chestnut mushrooms, sliced
dash of gravy browning (optional)
salt and pepper
1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices
150ml/5fl oz double cream
100g/3½oz strong cheddar, grated

Steps:

  • Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
  • Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.
  • Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.
  • Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).
  • Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
  • Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.

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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