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PREP 20 minutes
TOTAL 3 hours 40 minutes
Serves
US | METRIC

INGREDIENTS

  • 650 g lamb shoulder joint cubed
  • 1 onion sliced
  • 1 large carrot cut into small dice
  • 1 tbsp rosemary chopped
  • 1 tbsp tomato puree
  • 1 tbsp mint sauce
  • 2 tbsps Worcestershire sauce
  • 500 ml boiling lamb stock
  • 800 g mashed potato
  • 100 g Cheddar cheese grated

Click here to pre-order my new book

Proper Shepherds Pie

Proper Shepherds Pie

This British classic is an absolute favourite of my daughter Indie. I know this might be sniffed at but sometimes I use a carton of shop-bought mashed potato to speed the process up but by all means feel free to mash your own and give your guns a work out.

Sear the seasoned lamb shoulder in a very hot casserole pan until golden; this is a very important stage, as it will add flavour, then cook the onion, carrot and rosemary for 5 minutes until softened. 

Stir through the puree for 1 minute then add the mint sauce, Worcestershire sauce and stock, give a good stir then place on a lid and cook in an oven set at 150℃ / gas mark 2 for 3 hours. Remove from the oven and use a couple of forks to shred the meat slightly.

Make the mashed potato of if you are using my cheat of shop bought mash pop this in the microwave for 3 minutes, stir well then spread this on top of the lamb mixture. Texture with a fork then sprinkle on the cheese. Turn up the oven to 180℃ / gas mark 4 then place back into the oven uncovered for 20 minutes. Leave to stand for 10 minutes before serving.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Proper Shepherds Pie

Proper Shepherds Pie

This British classic is an absolute favourite of my daughter Indie. I know this might be sniffed at but sometimes I use a carton of shop-bought mashed potato to speed the process up but by all means feel free to mash your own and give your guns a work out.

PREP 20 minutes
TOTAL 3 hours 40 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 650 g lamb shoulder joint cubed
  • 1 onion sliced
  • 1 large carrot cut into small dice
  • 1 tbsp rosemary chopped
  • 1 tbsp tomato puree
  • 1 tbsp mint sauce
  • 2 tbsps Worcestershire sauce
  • 500 ml boiling lamb stock
  • 800 g mashed potato
  • 100 g Cheddar cheese grated

Sear the seasoned lamb shoulder in a very hot casserole pan until golden; this is a very important stage, as it will add flavour, then cook the onion, carrot and rosemary for 5 minutes until softened. 

Stir through the puree for 1 minute then add the mint sauce, Worcestershire sauce and stock, give a good stir then place on a lid and cook in an oven set at 150℃ / gas mark 2 for 3 hours. Remove from the oven and use a couple of forks to shred the meat slightly.

Make the mashed potato of if you are using my cheat of shop bought mash pop this in the microwave for 3 minutes, stir well then spread this on top of the lamb mixture. Texture with a fork then sprinkle on the cheese. Turn up the oven to 180℃ / gas mark 4 then place back into the oven uncovered for 20 minutes. Leave to stand for 10 minutes before serving.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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