Jamie Oliver's 'hearty and delicious' cottage pie with a twist is perfect for autumn

British chef is known for his approachable and flavour-packed .

His often focus on using fresh, accessible ingredients to create hearty meals that can be enjoyed by the whole family. One of his takes on a British classic is this hearty and delicious cottage pie with a twist, perfect for autumn. A staple of British comfort food, cottage pie traditionally combines minced meat and vegetables topped with mashed potatoes, making it a warming and filling dish for cooler months. However, Jamie adds his unique spin to this timeless favourite, incorporating rich flavours like porcini mushrooms, Marmite, and green lentils to create a plant-based version that is just as satisfying.

This recipe is not only packed with autumnal vegetables, but it's also designed to be nutritious and comforting without sacrificing flavour. The addition of dried porcini mushrooms gives the gravy a rich, earthy depth, while the cumin seeds and rosemary add a fragrant touch. The mashed potato topping is light and fluffy, offering the perfect contrast to the hearty vegetable and lentil filling beneath. It’s an ideal meal to make when you want something wholesome yet packed with flavour, making it a fantastic dish to serve to family or friends on a chilly evening.

Here’s how to make Jamie Oliver's unique take on the classic cottage pie:

Ingredients

• 10g dried porcini mushrooms
• 2 large leeks
• 3 carrots
• 500g swede
• 500g celeriac
• Olive oil
• 3 sprigs of fresh rosemary
• 1 teaspoon cumin seeds
• 2kg potatoes
• 40g unsalted butter
• 1 splash of semi-skimmed milk
• 1 onion
• 1 teaspoon Marmite
• 3 tablespoons tomato purée
• 1 x 400g tin of green lentils

Method

1. In a blender, cover the porcini mushrooms with 600ml of boiling water.

2. Trim, wash, and slice the leeks 2cm thick, then scrub and chop the carrots, swede, and celeriac to roughly the same size.

3. Drizzle 2 tablespoons of olive oil into a large casserole pan over medium heat, strip in the rosemary and fry for 1 minute until crispy, then remove and set aside.

4. Add the cumin seeds and prepared vegetables to the flavoured oil, season with salt and pepper, and cook for 30 minutes, stirring regularly.

5. Meanwhile, peel and chop the potatoes. Boil them in salted water for 15 minutes or until tender, then drain and mash with butter, milk, and seasoning.

6. Preheat the oven to 190ºC/375ºF/gas 5.

7. Quarter the onion and blend with the porcini mushrooms, Marmite, and tomato purée until smooth.

8. Add the mixture to the veg pan and cook for 20 minutes until dark and caramelised, scraping the pan as you go.

9. Stir in the lentils with their juices, bring the mixture to the boil, and season to taste.

10. Spoon the mashed potatoes over the veg mix, then bake for 30 minutes or until golden and bubbling. Top with the crispy rosemary and serve with steamed greens.

READ MORE: