Jamie Oliver makes his Allotment Cottage Pie

Cottage pie has been deemed the ultimate winter warmer since the early 18th century thanks to its deep savoury flavours and creamy textures.

Topped with a creamy layer of mashed potato, Jamie Oliver’s twist on the British favourite is comforting and satisfying but also offers an extra health kick.

The recipe uses a medley of vegetables, as a true testament to the chef’s commitment to sustainable and nutritious eating.

The cook recently explained on his YouTube Channel: “I’m going to turbocharge 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.”

The chef’s fans whole-heartedly agree that it’s a winner too, with one writing in the comments: “Wow!! Wonderful recipe Jamie,” while another quipped: “That is one gorgeous pie. It looks delicious.”

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  • 10 grams dried porcini mushrooms
  • Two large leeks
  • Three carrots
  • 500 grams swede
  • 500 grams celeriac
  • Olive oil
  • Three sprigs of fresh rosemary
  • One teaspoon cumin seeds
  • Two kg potatoes
  • 40 grams unsalted butter
  • One splash of semi-skimmed milk
  • One onion
  • One teaspoon marmite
  • Three tablespoons of tomato puree
  • One x 400-gram tin of green lentils.


  1. In a blender, cover the porcini with 600 ml of boiling water. In the meantime, trim, wash and slice the leeks into 2cm chunks, then scrub the carrots, swede and celeriac and chop to roughly the same size.
  2. Drizzle two tablespoons of oil into a large casserole pan on medium heat, strip in the rosemary, fry for one minute to crisp up, then remove to a plate with a slotted spoon. Add cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper and cook for 30 minutes, stirring regularly.
  3. Peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender then drain well. Mash with the butter and milk and season to taste.
  4. Preheat the oven to 190C / 375F / gas 5. Quarter the onions, add the porcini in the blender along with the Marmite and the tomato puree and whiz until smooth. Pour into the veg pan and cook for 20 minutes or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
  5. Tip the lentils and their juices into the veg pan and bring to a boil, season to taste. Spoon over the mash, place on a tray, bake for 30 minutes or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens.
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