Jamie Oliver Shepherd's 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.

Jamie Oliver's take on a classic shepherd's pie, bulked out with cannellini beans for extra fibre and topped with a half-and-half swede and potato mash. The ragu is built on lean lamb mince, carrots, celery, mushrooms and onion, finished with mint sauce and Worcestershire sauce for a tangy lift. A layer of frozen peas sits between the ragu and the mash to stop the topping sinking. Source recipe is oven-baked at 180°C for 50 minutes; adapted here for the air fryer.

Ingredients

• lean lamb mince
• 2 generous pinchblack pepper
• salt
• 2 sprigfresh rosemary, finely chopped
• 2 wholeonions, finely chopped
• 1 tincannellini beans, drained
• 2 wholecarrots, diced
• 2 wholecelery sticks, diced
• 250 gmushrooms
• 1 heaped tbspplain flour
• 800 mlchicken or vegetable stock
• 2 tspmint sauce (add late)
• 1 tbspWorcestershire sauce (add late)

• 800 gpotatoes, quartered
• swede, peeled and chopped
• 2 tbspsemi-skimmed milk
• 15 gmature cheddar cheese, grated
• 350 gfrozen peas
• rosemary sprigs (add late)
• olive oil (add late)

Method

1. Place the lean lamb mince into a dry pan over a high heat. Break it up and let it brown and caramelise, rendering the fat out for plenty of flavour.

   ~5 min

2. Season the lamb with two generous pinches of black pepper and a little salt. Stir in the finely chopped rosemary.

   ~1 min

3. Add the finely chopped onions and the drained cannellini beans. Keep frying so everything continues to colour.

   ~3 min

4. Add the diced carrots, diced celery and the mushrooms. Stir over a high heat for around 10 minutes total until the veg has sunk down and softened.

   ~10 min

5. Stir in a heaped tablespoon of plain flour, then pour in 800ml of chicken or vegetable stock. Bring to the boil, cover with a lid and simmer for 30 minutes.

   ~30 min

6. While the ragu simmers, boil the swede in salted water for 10-15 minutes, then add the quartered potatoes and boil for a further 10-15 minutes until both are tender.

   ~25 min

7. Turn the ragu off and stir in 2 teaspoons of mint sauce and 1 tablespoon of Worcestershire sauce. Pour the ragu into an air-fryer-safe serving dish.

   ~2 min

8. Drain the swede and potatoes well and mash with 2 tablespoons of semi-skimmed milk and the 15g of grated cheddar. Season to taste.

   ~3 min

9. Scatter the frozen peas in an even layer over the ragu, then spoon the mash on top of the peas. Use a fork to score the surface so the ridges catch and crisp.

   ~3 min

10. Preheat the air fryer to 170°C. Place the pie in the basket and cook for 30-35 minutes until the top is golden and the gravy is bubbling at the edges.

    ~35 min

11. About 5 minutes before the end, scatter a few rosemary sprigs and a small drizzle of olive oil over the top.

    ~5 min

12. Rest the pie for 5 minutes before serving up generous portions.

    ~5 min

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