Jamie Oliver's Mashed Potato Topping for Stew

Choose From Four Different Toppers

GMA Recipes
Difficulty: Easy
Cook Time: min


  • 2 1/4 pounds potatoes
  • A splash of milk
  • A tablespoon of butter
  • Sea salt and freshly ground black pepper
  • A sprig of fresh rosemary
  • Olive oil
  • Cooking Directions

    Preheat your oven to 375°F. Fill a large baking dish with the fully cooked stew. Peel the potatoes, cut them in half, and put them into a pan of salted, boiling water. Boil for about 10 minutes until tender. Stick a knife into them to check they're soft all the way through. Drain in a colander and return them to the pan. Add the milk, butter, and a pinch of salt and pepper. Mash until smooth and creamy, adding another splash of milk if necessary. Roughly top the stew with the mashed potatoes -- don't worry about it being smooth and even. Pick a few rosemary leaves off the woody stalk and lightly push them into the potato. Drizzle your pie with some olive oil, lightly coating the rosemary leaves. Cook in the oven for 25 minutes.

    *Recipe courtesy of Jamie Oliver from Jamie's Food Revolution; Hyperion, 2009.

    Recipe Summary

    Main Ingredients: potatoes, milk, rosemary

    Course: Soup

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