James Martin served up a tasty shepherd’s pie with frozen peas and a mashed potatoe topping on James Martin’s Saturday Morning.

Ingredients

50ml olive oil, 2 kilo shoulder of lamb, 300g baby onions, 1 bulb garlic, peeled and diced, 4 sprigs rosemary, 500ml red wine and 500ml beef stock.

For the topping: 1 kilo potatoes, peeled and cut into quarters, 100g butter, 100ml double cream, Salt and pepper.