super shepherds pie

Super Shepherds PieSHEPHERDSPIE


The addition of lots of tasty vegetables and some tinned beans gives a stack of hidden goodness and a super delicious twist to this classic one-pot supper.


Serves 4-6




1 tbsp sunflower oil

1 large leek, diced

2 carrots, grated

4-500g minced lamb

2 tablespoons tomato puree

2 teaspoons Worcestershire sauce

1 bay leaf

500ml beef stock

400g tin haricot or cannellini beans, drained

200g broccoli, cut into small pieces

900g mixed weight of peeled potatoes, parsnip and sweet potatoes (the quantity of each is up to you)

50g butter

up to 3 tablespoons milk 



Heat the oil in a large saucepan and gently cook the leeks and carrot for a few minutes. Increase the heat and add the lamb. Cook until browned, tipping out any excess fat. Stir in the tomato puree, Worcester sauce, bay leaf, stock, and beans. Stir well and bring to a simmer.


Cover with a lid and cook for 20 minutes. Remove the lid, stir in the broccoli and then cook with the lid off for a further 20-25 minutes until the sauce has thickened.


Meanwhile, cut the root vegetables into chunks, removing the tough core from the parsnip, and cutting the potatoes slightly smaller than the other vegetables (they usually take a little longer to cook than the others). Place in a pan of boiling water and cook for about 10-15 minutes, until tender. Drain, and mash with the butter and milk.


Pre-heat the oven to 180C/160C fan ovens/gas 4.


Place the shepherds pie filling in an ovenproof dish, top with the mash and bake for 20-25 minutes, if cooking straight away. If chilling in the fridge, add a further 10 minutes to the cooking time.


Michael Ball Show Creamy Fish Pie

So, as I mentioned on my last blog, I had been having fun recently filming for the new Michael Ball show on ITV. There are 6 recipes in total that I cooked with Michael for specific guests. The Cornish Pasties I have already posted, but I thought I should get the remaining ones on my blog for anyone to try out. They are:

Creamy Fish Pie

Chicken Satay with Mango and Cucumber Salad

Kids Fishcakes

Chocolate Pancakes with Flambeed Cherries

Aromatic Prawn Curry


This was cooked for the amazing katie Piper, who was telling her story of how her life has changed as a result of a horrific acid attack. She has since set up the Katy Piper Foundation to help people live with burns and scars http://www.katiepiperfoundation.org.uk/

Serves 4

For the topping:

1kg potatoes such as Maris Piper or Desiree
100ml single cream
100g cream cheese

For the filling:

50g butter
1 onion, finely diced
1 bay leaf
50g plain flour
400ml full fat milk
350g white fish such as haddock, cod, pollock etc fillets, skinned and cut into small chunks
350g salmon fillet, skinned and cut into small chunks
2 eggs, hard boiled
1 tablespoon chopped dill
grated zest of 1 lemon
a squeeze of lemon

Pre-heat the oven to 200C/180C fan ovens/gas 6.

Peel and quarter the potatoes. Place in a saucepan of cold salted water and bring up to the boil. Cook for around 15 minutes until the potatoes are cooked through. Drain well and return to the pan. Heat the single cream and cream together until the cheese has melted into the cream, then mash into the potato until the mash is smooth. For a super smooth potato, press through a potato ricer.

To prepare the filling, melt the butter in a large saucepan. Add the onion and bay leaf, and cook until the onion is softened but not coloured. Stir in the flour, cooking for about 30 seconds before gradually adding the milk. Bring to a simmer, cooking for a couple of minutes until you have smooth, thick sauce. Stir in the fish, dill, lemon zest and a squeeze of lemon juice and season lightly with salt and pepper. Bring to a simmer, and cook for a few minutes.

Peel the hard boiled eggs and coarsely or finely chop. Stir into the sauce then spoon into either individual dishes or one large one to share.

Place the potato into a piping bag and pipe on top of the filing. To prevent the top becoming crisp, cover with foil, and place in the oven for about 20 minutes until the filling is bubbling over the edges of the dish.

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