SHEPHERD'S PIE RECIPE JAMIE OLIVER RECIPES

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SPICED SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES



Spiced Shepherd's pie recipe | Jamie Oliver recipes image

The gorgeous spice blend in this recipe takes good old shepherd's pie to the next level

Total Time 1 hours 45 minutes

Yield 6

Number Of Ingredients 16

2 red onions
1 thumb-sized piece of fresh ginger
2 cloves of garlic
1 red capsicum
olive oil
500 g lamb mince
1 heaped tablespoon garam masala
1 cinnamon stick
4 cardamon pods (podded)
1 x 400g tin tomoatoes
1 kg potatoes
sea salt
freshly ground black pepper
unsalted butter
semi-skimmed milk
100 g frozen peas

Steps:

  • 1. Preheat the oven to 200°C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala, cinnamon stick and cardamon pods and fry for around 5 minutes, or until cooked through and lightly browned, stirring regularly. 2. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5 minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin’s worth of water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back into the pan and simmer for 25 minutes, or until thickened, stirring occasionally. 3. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with water, add a good pinch of salt and cook for 20 minutes, or until tender. 4. Drain in a colander and leave to steam dry, then return the potatoes to the empty pan. Add a knob of butter, a splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm). 5. Evenly spoon the mash over the top, smooth the surface slightly, then use a fork to fluff it up – this will give you great texture once it’s cooked. Drizzle the pie with a little olive oil and season lightly. Cook in the oven for around 30 minutes, or until golden and bubbling.

Nutrition Facts : Calories 332 calories, FatContent 15 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 20.9 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

VEGAN SHEPHERD'S PIE | VEGETABLES RECIPES | JAMIE OLIVER



Vegan shepherd's pie | Vegetables recipes | Jamie Oliver image

A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.

Total Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 21

600 g Maris Piper potatoes
600 g sweet potatoes
40 g dairy-free margarine
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tablespoon coriander seeds
olive oil
½ a bunch of fresh thyme
350 g chestnut mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
vegan red wine
100 ml organic vegetable stock
1 x 400 g tin of lentils
1 x 400 g tin of chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
1 lemon
30 g fresh breadcrumbs

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.

Nutrition Facts : Calories 389 calories, FatContent 16.3 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 11.2 g protein, CarbohydrateContent 51.3 g carbohydrate, SugarContent 10 g sugar, SodiumContent 0.5 g salt, FiberContent 9.7 g fibre

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