Dean Edwards puts a twist on shepherd’s pie with his shepherd’s pie with bubble and squeak topping dish on Lorraine.

The ingredients are: 600g lamb mince, 1 large onion, diced, 1 large carrot, diced, 2 sticks celery, diced, 3 cloves garlic, crushed, 2 sprigs rosemary, finely chopped, 1 tbsp plain flour, 200ml red wine (optional), 300ml beef stock, 2 tbsp tomato puree and 1 tbsp Worcester sauce.

For the topping: 600g maris piper potatoes, peeled, diced and boiled, 1⁄2 savoy cabbage, shredded, 30g unsalted butter, 60ml milk, warmed, 1 heaped tbsp wholegrain mustard ad 100g cheddar cheese, grated.