Jamie oliver shepherd's pie recipe - Healthy dinner ideas

Author: Tracy Gregory  

Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels. A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.

Super shepherd's pie

Super shepherd's pie
Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels.
Provided by: Jamie Oliver
Total time: 135 minutes
Yields: 6 servings
Number of ingredients: 16
Ingredients:
  • 500 g lean minced lamb
  • 2 sprigs of fresh rosemary
  • 1 x 400 g tin of cannellini beans
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 250 g chestnut mushrooms
  • 1 heaped tablespoon plain flour
  • 800 ml organic chicken or veg stock
  • 800 g swede
  • 800 g potatoes
  • 2 tablespoons semi-skimmed milk
  • 15 g mature Cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mint sauce
  • 350 g frozen peas
Nutrition:
  • Calories: 436 calories
  • Fat: 12.2 g fat
  • Saturated Fat: 5 g saturated fat
  • Protein: 31.2 g protein
  • Carbohydrate: 51.2 g carbohydrate
  • Sugar: 15.2 g sugar
  • Sodium: 0.4 g salt
  • Fiber: 11.8 g fibre
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
  6. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
  7. 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.
  8. 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.
  9. 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.
  10. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.
Notes: Jamie Oliver's Game-Changing VEGETARIAN Cottage Pie, Jamie Oliver's Game-Changing VEGETARIAN Cottage Pie | Jamie's Meat-Free Meals Duration: 4:18

Allotment Cottage Pie

This is recipe from Jamie's Meat-free Meals originally aired on Channel 4. If you're UK based
Duration: 4:21

This DELECTABLE Mash Potato Trick Will Elevate Your Shepherd's

http://bit.ly/2P6viIg Jamie Oliver gives you his tips on how to take this timeless family dish, the Duration: 4:20

Jamie Oliver's Cottage Pie

Cottage Pie While you may not think vegetables and comfort food are synonymous, Jamie Duration: 10:28

Shepherd's pie

Shepherd's pie
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
Provided by: Jamie Oliver
Total time: 390 minutes
Yields: 8 servings
Cuisine: british
Number of ingredients: 16
Ingredients:
  • ROAST LAMB
  • 1 small shoulder of lamb, bone in (2kg)
  • olive oil
  • FILLING
  • 4 red onions
  • 4 carrots
  • 4 sticks of celery
  • 1 medium swede
  • a few sprigs of fresh rosemary
  • 1 heaped tablespoon plain flour
  • TOPPING, SIDES & BOTTOM
  • 2.5 kg Maris Piper potatoes
  • 2 good knobs of unsalted butter
  • 100 g Cheddar cheese
  • 2 sprigs of fresh rosemary
  • 60 g fresh breadcrumbs
Nutrition:
  • Calories: 508 calories
  • Fat: 19.9 g fat
  • Saturated Fat: 9.9 g saturated fat
  • Protein: 21.8 g protein
  • Carbohydrate: 64.2 g carbohydrate
  • Sugar: 5.8 g sugar
  • Sodium: 0.7 g salt
  • Fiber: 4.4 g fibre
How to cook:
  1. Preheat the oven to 170°C/325°F/gas 3.
  2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
  3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
  4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
  5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
  6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
  7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
  8. Separately freeze half the cool meat and gravy for another day.
  9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
  10. Preheat the oven to 200°C/400°F/gas 6.
  11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
  12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
  13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
  14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
Notes: Jamie Oliver's Vegan Shepherd's Pie, Jamie Oliver's vegan shepherd's pie makes great comfort food or holiday main dish. You'll want to make this one again and again.

Vegan shepherd's pie

Vegan shepherd's pie
A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.
Provided by: Jamie Oliver
Total time: 85 minutes
Yields: 8 servings
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/VeganDiet,https://schema.org/VegetarianDiet
Number of ingredients: 21
Ingredients:
  • 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
Nutrition:
  • Calories: 389 calories
  • Fat: 16.3 g fat
  • Saturated Fat: 2.7 g saturated fat
  • Protein: 11.2 g protein
  • Carbohydrate: 51.3 g carbohydrate
  • Sugar: 10 g sugar
  • Sodium: 0.5 g salt
  • Fiber: 9.7 g fibre
How to cook:
  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.
Notes: How to make A Very Delicious Shepherd's Pie, How to make DONALDS Shepherd's Pie | Come rendere torta di DONALDS Duration: 0:47

Jamie Oliver’s Lamb Shepherd’s Pie Recipe

Yields: 4 servings
Number of ingredients: 16
Ingredients:
  • 1 – 1.5 lb lamb shoulder chop (bone in, see notes)
  • salt and freshly ground pepper
  • olive oil
  • 1 red onion, diced
  • 1 carrot, diced
  • 2 sticks celery, diced
  • 1 sprig fresh rosemary, leaves only, minced
  • 1 tablespoon flour
  • 1.5 cups water
  • 3-4 large Yukon gold potatoes, peeled and cut into 1-2 inch chunks
  • 2 tablespoons butter
  • 1/4 – 1/2 cup milk
  • 2 tablespoons sour cream
  • 2 tablespoons shredded cheddar
  • salt and freshly ground pepper
  • 1-2 tablespoons butter, optional
How to cook:
  1. Preheat the oven to 325°F.
  2. Generously rub the lamb chop with a bit of oil and season generously, on all sides. Place into a snug-fitting high sided oven safe dish and add a bit of water to the bottom. Roast for 2 hours, or until the meat is tender and falling off the bone.
  3. Remove the lamb from the oven and let cool slightly. Take the lamb off the bone and roughly chop, being sure to save the bones, fat, and accumulated juices from roasting.
  4. There should be about 2 tablespoons of fat in the roasting tray. Place into a high sided pan and heat over medium. Add the onion, carrot, celery, and rosemary. Cook, stirring, until lightly caramelized, about 10 minutes.
  5. Sprinkle on the flour and stir well. Add the lamb, bones, and tray juices to the pan, as well as 1.5 cups of water. Bring to a boil and turn the heat down to a gentle simmer, reducing until you get a loose, lamb stew. Season with salt and pepper.
  6. While the lamb is cooking down, prepare your potatoes. Bring a large pot of water to a boil and season with salt. Add the potatoes and cook until very tender, 15-20 minutes. Drain, then mash (I pushed my potatoes through a sieve for extra smoothness) and mix in the butter, milk, sour cream, and cheddar. Taste, adjust with extra milk and butter if needed, and season.
  7. Preheat the oven to 400°F.
  8. In a pie dish, spread a thin layer of potato on the bottom and sides. Spoon in the lamb filling and then cover with the remaining mashed potatoes. Top with dabs of butter, if desired.
  9. Bake for 1 hour, until the top is crisp and golden. Enjoy!
Notes: Jamie Oliver's Cottage Pie, Cottage Pie While you may not think vegetables and comfort food are synonymous, Jamie Duration: 10:28
Write a comment: