{"id":10711,"date":"2026-07-11T19:09:23","date_gmt":"2026-07-11T19:09:23","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10711"},"modified":"2026-07-11T19:47:36","modified_gmt":"2026-07-11T19:47:36","slug":"allotment-cottage-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/allotment-cottage-pie\/","title":{"rendered":"Allotment Cottage Pie [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Allotment Cottage Pie [Video]<\/span><\/h2>\n
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Root veggies, porcini mushrooms, Marmite & crispy rosemary.<\/span>
<\/div>Extraordinarily delicious, this corker of a recipe is super nutritious and comforting \u2013 and guaranteed to put a smile on anyone\u2019s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.<\/span>
<\/div>Note: Commonly used in the UK and increasingly elsewhere, an allotment<\/em> is a small, usually public plot of land rented by an individual or family for growing their own fruits, flowers, and vegetables. Unlike community gardens where people tend the land collectively, individual allotment gardeners manage their own specific parcels.<\/span><\/div>\n
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Total Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Jamie Oliver – From “Veg”<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Casserole pan, or Dutch oven<\/div><\/li>
  • Baking tray<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 10<\/span> g \/ \u2153oz <\/span> dried porcini mushrooms<\/span> (about a loose half-cup)<\/span><\/li>
    • 600<\/span> ml<\/span> boiling water<\/span><\/li>
    • 2<\/span> large<\/span> leeks<\/span> (trimmed, washed, and sliced \u00be-inch thick)<\/span><\/li>
    • 3<\/span> carrots<\/span><\/li>
    • 500<\/span> g \/ 1.1 lb<\/span> swede \/ rutabaga<\/span><\/li>
    • 500<\/span> g \/ 1.1 lb<\/span> celeriac \/ celery root<\/span><\/li>
    • olive oil<\/span><\/li>
    • 3<\/span> sprigs<\/span> fresh rosemary<\/span><\/li>
    • 1<\/span> tsp<\/span> cumin seeds<\/span><\/li>
    • 2<\/span> kg \/ 4.4 lb<\/span> potatoes<\/span> (In the US, Russet or Yukon Gold work best fo rmashing)<\/span><\/li>
    • 40<\/span> g \/ 3 Tbsp<\/span> unsalted butter<\/span><\/li>
    • 1<\/span> splash<\/span> semi-skimmed milk<\/span> (2% milk)<\/span><\/li>
    • 1<\/span> onion<\/span><\/li>
    • 1<\/span> tsp<\/span> Marmite<\/span> (or vegetable bouillon paste)<\/span><\/li>
    • 3<\/span> Tbsp<\/span> tomato pur\u00e9e \/ tomato paste<\/span><\/li>
    • 1<\/span> (400g) \/ (14-15oz) can <\/span> green lentils<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Prepare the Mushroom Broth<\/strong>: Preheat the oven to 190\u00baC\/375\u00baF\/gas 5. <\/span>
        <\/div>In a blender, cover the porcini with 600ml \/ 2\u00bd cups of boiling water, and let them steep.<\/span><\/div><\/li>
      • Saut\u00e9 the Aromatics:<\/strong> Trim, wash and slice the leeks 2cm \/ \u00be-inch thick, then chop the carrots, swede\/rutabaga, and celeriac\/celery root to roughly the same size as the sliced leeks.<\/span>
        <\/div>Drizzle 2 Tbsp of oil into a large casserole pan on a medium heat, strip in the rosemary, saut\u00e9 for 1 minute until crisp, then remove to a plate with a slotted spoon.<\/span><\/div><\/li>
      • Cook the Roots<\/strong>: Add the cumin seeds and chopped root veggies to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly, so they soften evenly.<\/span><\/div><\/li>
      • Make the Mash<\/strong>: Meanwhile, peel and roughly chop the potatoes, boil 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.<\/span><\/div><\/li>
      • Build the Gravy Base<\/strong>: Quarter the onion, add to the porcini in the blender along with the Marmite and tomato pur\u00e9e and blend until smooth.<\/span><\/div><\/li>
      • Caramelize<\/strong>: Pour the smooth mushroom mixture into the pot of root veggies and cook for 20 minutes, or until dark and caramelized, stirring regularly and scraping up any sticky bits from the bottom of the pan.<\/span><\/div><\/li>
      • Assemble and Bake:<\/strong> Tip the lentils (juices and all) into the pot, bring to the boil, then season to taste.<\/span>
        <\/div>Smooth the mash evenly over the top of the mixture. Place the pot on a tray (to catch any bubbles), and bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary.<\/span><\/div><\/li>
      • Serve: <\/strong> Sprinkle the crispy rosemary bits over the top. <\/span>
        <\/div>Serve with simple steamed seasonal greens \u2013 it\u2019s a winner!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Notes<\/span><\/h3>

        <\/span>Tip<\/span><\/h4>\n
        \nI\u2019ve used dried porcini mushrooms to bolster the flavour of the gravy, but you could absolutely use fresh mushrooms, or just rely on a good stock cube.<\/span>
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        <\/span>Easy Swaps<\/span><\/h4>\n
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        • When it comes to herbs, use any woody herbs you\u2019ve got: rosemary, thyme, bay, sage, or even a bit of dried herbs.<\/li>\n
        • Use any root veg in the filling, or the topping.<\/li>\n
        • This recipe celebrates beautiful veg, but you could add veggie mince into the mix, if you\u2019ve got it.<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n

          <\/span>Video<\/span><\/h3>\n\n\n\n
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