April Jackson puts a bold twist on a British classic, layering warmly spiced lamb mince with a golden carrot and swede mash in her shepherd’s pie recipe, as seen on Cooking with the Stars. You can serve it with April’s brown-butter-glazed carrots and lemon-dressed green beans tossed with pancetta or just serve it simply with some blanched green beans.
April Jackson
Restaurant owner, self-taught chef, Apprentice candidate on series 11 of the show and former Miss Jamaica Universe, April Jackson has already had a busy and varied career. Her restaurant, Brixton’s Wood and Water has been open since 2015.
1HR
Total time
Ingredients
Servings
4
For the shepherd's pie
50 g
M&S frozen diced white onions
2
M&S Remarksable Value carrots, finely diced
1 tbsp
M&S frozen chopped garlic
1 tbsp
M&S all purpose seasoning
1 tbsp
M&S Caribbean curry powder
3 sprigs
thyme, leaves picked
2
bay leaves
1
red chilli
1 pack
M&S Select Farms 20% fat lamb mince
400g per pack
250 ml
beef stock
1 tbsp
cornflour
80 g
frozen petit pois
1 pack
M&S carrot and swede potato mash
450g per pack
For the brown butter glazed carrots
400 g
M&S baby carrots
3 tbsp
M&S Remarksable Value unsalted British butter
2 tbsp
M&S pure honey
1 sprig
thyme, leaves picked
3 sprigs
parsley, leaves picked, chopped
For the dressed green beans
1/2 pack
M&S Italian unsmoked diced pancetta
130g per pack
1 pack
M&S Boston beans
400g per pack
1
M&S Remarksable Value lemon, zest and juice
50 g
toasted pine nut kernels
1 tbsp
M&S grated Parmigiano Reggiano
