JAMIE OLIVER SHEPHERD'S PIE RECIPES

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.

1. Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck, inside and out, and pat dry with kitchen paper. Place it breast-side up in a roasting tray, and stuff with the orange halves and herbs. Rub a good pinch of salt and pepper inside and outside the duck. Turn the duck breast-side down and roast in the oven for an hour.
2. After an hour, remove the tray from the oven, carefully spoon out any excess fat, turn the duck over and pop it back in the oven for another hour. After the second hour, remove the duck from the oven and leave it to cool. Strip off all the meat using a fork or your fingers, pile it on a plate and leave to one side.
3. To make the pie, heat a large casserole pot over a medium heat and add a splash of olive oil. Add the onion, celery and carrots and cook gently for 20 minutes, until softened. Add the shredded duck meat, flour, rhubarb and beef stock, and cook down for 15 minutes until you get a lovely thick stew.
4. Meanwhile, boil the potatoes and swede together in plenty of salted water until cooked, then drain and mash with the butter and milk. Season well with salt and pepper and put to one side.
5. When the stew is cooked, transfer it to a deep earthenware baking dish. Grate over half the clove of garlic, a little orange zest and a handful of Parmesan, then give it a good stir. Heat the oven again to 180ºC/350ºF/gas 4 again. Spread the mash over the top, creating little peaks with the back of a spoon, then pop it in the oven for 30 to 35 minutes, until brown and crispy on top.

Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3-cm chunks. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.

Check the consistency of the mince — you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

Yield: Makes 6 servings

[IMAGE]

Super Food Family Classics by Jamie Oliver is published by Penguin Random House ? Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver. This recipe originally appeared on Jamie’s Super Food Family Classics - Series 1: © 2016 Jamie Oliver. Images © 2016 Jamie Oliver Enterprises Limited. Visit jamieoliver.com or follow him at @jamieoliver.

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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.

Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3-cm chunks. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.

Check the consistency of the mince — you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

Yield: Makes 6 servings

[IMAGE]

Super Food Family Classics by Jamie Oliver is published by Penguin Random House ? Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver. This recipe originally appeared on Jamie’s Super Food Family Classics - Series 1: © 2016 Jamie Oliver. Images © 2016 Jamie Oliver Enterprises Limited. Visit jamieoliver.com or follow him at @jamieoliver.

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