James Martin

A Yorkshireman with a love of butter and a relaxed, chatty manner, James became a familiar face on Ready Steady Cook before presenting Saturday Kitchen for a decade from 2006. He has since fronted a string of travel and cookery series, always favouring generous, unfussy food with a classical backbone.

Legacy

Helped turn Saturday morning cookery into a national habit; a dependable, approachable voice for British comfort food.

Proper Shepherd's Pie

Rich lamb mince under a blanket of buttery mash with a crisp golden top.

Ingredients

600g minced Lamb
1 Onion and 2 Carrots, finely diced
2 tbsp tomato purée
1 tbsp Worcestershire sauce
300ml lamb stock
1kg Maris Piper Potatoes
50g butter and 100ml milk
Fresh thyme leaves

Method

Brown the mince in a hot pan, breaking it up. Add the onion and carrots and cook for 8 minutes.
Stir in the tomato purée, Worcestershire sauce, thyme and stock. Simmer for 30 minutes until thick.
Boil the potatoes until tender, drain well and mash with the butter and milk. Season generously.
Spoon the mince into a baking dish, top with the mash and rough it up with a fork.
Bake at 200°C (180°C fan) for 25 minutes until golden and bubbling.

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