Ainsley Harriott served up shepherd’s pie with minted peas for a tasty School dinner treat on Ainsley’s Food We Love.

The ingredients are; 2 tbsp olive oil, 1 large onion, finely chopped, 225g peeled carrots, finely diced, 1-2 sticks of celery, trimmed and finely diced, 900g lean minced lamb, 3 sprigs of thyme, leaves picked, 1 tsp Worcestershire sauce, 1 tsp tomato puree, squeeze of tomato ketchup, 1 bay leaf, 300-350 ml lamb or beef stock, salt and freshly ground black pepper.

See Ainsley’s recipes in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.