Allotment Cottage Pie | Jamie Oliver
I'm going to turbo charge veg in a game changing cottage pie. It's packed with all the good stuff, we are going to work hard to make sure we get the best out of these vegetables and I promise you won't miss the meat. This is recipe from Jamie's Meat-free Meals originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Countryside Apple Pie – Bruno Albouze
The ideal pie for your holidays and Sunday's family gathering –An easy and so delicious combination of a thin buttery shortcrust, flambeed apples and vanilla custard.. Enjoy! ????
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
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Cast Iron Skillet Apple Pie Silent Baking (Beautiful Baking Series)
Cast iron apple pie is the first in our Beautiful Baking series. I hope it inspires you to celebrate the joy of cooking while seeing proper techniques up close. If you enjoy this style of video, please leave me a comment and let me know.
FULL RECIPE:
1 ½ cups all purpose flour
1 ½ teaspoons cornstarch
½ teaspoon salt
10 tablespoons cold butter (I prefer grass fed or cultured)
2 teaspoons white vinegar
1/3 cup ice cold water
5 medium apples, peeled, cored and sliced
½ cup sugar of your choice (coconut, organic cane, granulated, etc.)
1 teaspoon ground cinnamon
¼ cup apple butter
Cream for sealing the crust and brushing the top
Coarse sugar for dusting the top
Mix the flour, cornstarch, and salt together in a bowl.
Cut the cold butter in to cubes and toss in the flour to coat.
Use your fingers to mash each cube of butter and return it to the bowl.
Use a pastry blender or a fork to break the mashed butter pieces in to pieces the size of peas.
Add the vinegar to the water and pour around the edges of the bowl then mixing to bring the dough together. It may be a bit shaggy but should pick up all the dry flour. If it doesn’t, add a tablespoon or two more of water.
Cut 1/3 of the dough off of the main, shape into a round and wrap in plastic wrap. Chill 2 hours or overnight.
While the dough chills, peel, core and slice the apples. Add them to a bowl and add the sugar and cinnamon and toss to coach the apples well.
Add the apple butter and toss to coat. Set aside.
Preheat the oven to 400.
Roll out the larger dough piece to fit an 8” skillet, turning, rotating and lightly (not too much!) flouring as needed.
Place the dough in the skillet and fill with the apples. Roll out the smaller piece and place on top.
Use a pastry brush to dip into the cream and brush the edges to seal them together.
Trim away any excess dough at the edge of the skillet, then tuck both pieces into the skillet.
Brush the pie crust with cream and sprinkle with coarse sugar before baking.
Bake on the lower rack with no cookie sheet under it for 30 minutes, then turn the oven down to 375 and move the skillet to the upper third of the oven.
Bake an additional 30 minutes until golden brown and bubbly.
Let the pie rest 30 minutes to an hour before serving.
#cottagecore #slowliving #farmhouse #applepie #silentbaking #dessert
Easy Shepherd's Pie Recipe
This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top
INGREDIENTS FOR THE FILLING:
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1 medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1 1/2 cups frozen vegetables of choice
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test
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How to Make dish Magazine's Pulled Lamb, Rosemary and Cheese Pie with Sarah Tuck
This pie is super easy to make, and totally indulgent. If using left-over roast lamb you will need three cups per pie.
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