If you’re in the mood for some quintessential comfort food cooking, Jamie Oliver’s Comfort Food cookbook is definitely worth checking out. This cookbook is chock full of all-time favorites and guilty pleasures that will satisfy any craving. Here are two recipes that are guaranteed to hit the spot.
First up is Shepherd’s Pie. This classic British dish is made with ground beef or lamb, vegetables, and a mashed potato topping. It’s easy to make and always a crowd pleaser. To start, preheat your oven to 375 degrees Fahrenheit. Peel and boil 2 pounds of potatoes until they are tender. Drain them and return to the pot. Add 4 tablespoons of butter, 1/4 cup of milk, and a pinch of salt and pepper. Mash until smooth.
For the filling, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until the vegetables are tender, about 10 minutes. Add 2 minced garlic cloves and cook for another minute. Add 1 pound of ground beef or lamb and cook until browned. Drain any excess fat. Add 2 tablespoons of tomato paste, 2 teaspoons of Worcestershire sauce, 1 cup of beef broth, and 1/2 cup of frozen peas. Bring to a simmer and cook for 10 minutes.
Transfer the filling to a baking dish and top with the mashed potatoes. Use a fork to create a pattern on the top of the potatoes. Bake for 25-30 minutes, or until the top is golden brown.
Next up is Proper Chicken Pie. This recipe is a bit more involved, but the end result is well worth the effort. To start, preheat your oven to 375 degrees Fahrenheit. Roast 2.2 pounds of chicken thighs for 30-35 minutes, or until the meat is cooked through. Remove the meat from the bones and shred into bite-sized pieces.
For the pastry, mix 1 1/3 cups of flour, 1/2 cup of butter, and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Gradually add 1 egg and 1-2 tablespoons of cold water while the motor is running. Stop as soon as the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
For the filling, melt 2 tablespoons of butter in a large pan over medium heat. Add 2 diced onions, 3 diced carrots, and 2 diced celery stalks. Cook until the vegetables are tender, about 10 minutes. Add 2 minced garlic cloves and cook for another minute. Add 1/3 cup of flour and stir to combine. Gradually add 2 cups of chicken stock while stirring constantly. Bring to a simmer and cook for 10 minutes. Add the shredded chicken, 3 sliced leeks, 1/2 cup of frozen peas, 1 tablespoon of wholegrain mustard, and 1 tablespoon of chopped fresh thyme. Season with salt and pepper to taste.
Transfer the filling to a deep dish pie pan. Roll out the pastry and cover the filling. Cut off any excess pastry and crimp the edges. Brush the pastry with beaten egg. Bake for 40-50 minutes, or until the pastry is golden brown.
Both of these recipes are sure to warm you up and satisfy your craving for comfort food. Give them a try and let us know what you think!
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