COTTAGE PIE SWEET POTATO JAMIE OLIVER RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
  3. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
  4. Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
  5. Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
  6. Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
  7. Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.
  8. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
  9. Spread the mash over the top, scuffing it up with the back of a spoon.
  10. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
  11. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.