Jamie Oliver's Allotment Cottage Pie in the Air Fryer

Source video by Jamie Oliver on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

A vegetable-forward take on the classic cottage pie from Jamie Oliver. Carrots, swede, celeriac and leeks are slowly cooked in rosemary-infused oil with cumin to build sweet, savoury depth. A porcini, Marmite and tomato gravy with lentils binds it all together under a craggy mash topping. Finished with crispy rosemary scattered over the top.

Ingredients

• 2 tbspolive oil
• 3 sprigsrosemary sprigs (add late)
• 3 wholecarrots, hacked into chunks
• 0.5 wholeswede, peeled and chopped
• 0.5 wholeceleriac, peeled and chopped
• 2 wholeleeks, washed and sliced
• 1 pinchcumin seeds

• 1.2 kgpotatoes, peeled
• butter
• milk
• salt and black pepper

• 10 gdried porcini mushrooms
• 600 mlboiling water
• 1 wholered onion, peeled
• 1 tspMarmite or Vegemite
• 3 tbsptomato purée
• 1 tintinned lentils, drained

Method

1. Place a large casserole pan over medium heat and add 2 tablespoons of olive oil along with 3 rosemary sprigs. Fry for 1 minute to flavour the oil and crisp the rosemary, then remove the rosemary and set aside for the finish.

   ~2 min

2. Add the chopped carrots, swede, celeriac and leeks to the flavoured oil, along with a pinch of cumin seeds. Cook gently for 30 minutes, stirring occasionally, until the vegetables are softened and deeply flavoured.

   ~30 min

3. Meanwhile, boil 1.2kg of peeled potatoes in salted water until tender, around 15-20 minutes.

   ~20 min

4. For the gravy, put 10g dried porcini in a blender with 600ml boiling water and leave to infuse for a few minutes. Add the red onion, 1 teaspoon Marmite and 3 tablespoons tomato purée, then blitz until smooth.

   ~5 min

5. Pour the gravy mixture into the pan with the cooked vegetables, scraping up the sticky caramelised bits from the base. Add the drained tin of lentils, loosen with a little water if needed, and simmer for 20 minutes until thickened and rich.

   ~20 min

6. Drain the potatoes and mash with butter, milk and seasoning to taste.

   ~5 min

7. Transfer the vegetable and gravy filling to an air-fryer-safe baking dish that fits your basket. Use a fork to scatter rough chunks of mash over the top in a craggy layer.

   ~5 min

8. Preheat the air fryer to 180°C. Cook the cottage pie for 25 minutes, until the mash is golden and the gravy is bubbling at the edges.

   ~25 min

9. Scatter over the reserved crispy rosemary and serve with greens.

   ~1 min

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