Shepherd's pie from Jamie Magazine, Sep/Oct 2014 (#52) (page 60) by Jamie Oliver

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rutabaga on November 07, 2014

    My significant change to this recipe was to use whole roasted chicken instead of lamb shoulder. Adding the bones leftover from the roast, along with the pan drippings and water, to the veg, was a great way to make the filling really flavorful, although thoroughly picking chicken bones out of the mix once cooked is a little trickier than pulling out lamb bones. Since I forgot to add flour during this stage, I simply used the drained stock to make a separate gravy after cooking the filling. Because I did not want the chicken meat to overcook, I did not add it to the filling until after the vegetables and stock were cooked. This recipe makes double the filling needed for one pie, so put half in the freezer for later! Since it's a time consuming dish to make, this is a terrific bonus. The potato/cheese/breadcrumb topping (I used panko) is fantastic, but there sure was a lot of it. I didn't use quite all of the potato, and there was still a high ratio of potato to filling.

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