In “Tom Kerridge’s Dopamine Diet“, the Michelin-starred chef explains how to diet by keeping all of the good stuff and none of the boring stuff. Scroll down for his Healthy Shepherd’s Pie Recipe.
Tom Kerridge has positively transformed his life over the past year: he shed over 11 stone and got his weight firmly under control. How has he done it? Not via ‘clean eating’, nor by denying himself some of his favorite foods. He has cut down on carbs and booze, and has increased his intake of protein, fruit and vegetables, whilst retaining his signature flavors and big, bold, hearty dishes.
“The key to it is finding the one that suits you,” says the 43-year-old. “That’s really important. Fitness bloggers, people into eating raw food – it’s great because it takes all sorts. The idea of eating loads of raw food; I couldn’t stay on that for three years but there are other people who could, and there are people who couldn’t stay on what I do for three years.”
One of our favourite recipes from the book is this one for a new take on an old classic – Shepherd’s Pie. And as we trudge through January with this seemingly never-ending cold weather, nothing could be more heart warming than this delicious one pot wonder?
Shepherd’s Pie with Creamy Cauliflower Topping Recipe
- 800g good-quality minced lamb
- 8 merguez sausages (available from Ocado, or ask your butcher)
- Vegetable oil, for cooking
- 2 onions, diced
- 4 garlic cloves, grated
- 1tbsp fennel seeds
- 2tsp curry powder
- 2tsp cracked black pepper
- 1tsp ground cinnamon
- 4 celery sticks, tough strings removed, diced
- 500ml strong beef stock
- A good dash of Worcestershire sauce
- Sea salt
For the topping:
- 2 cauliflowers (about 700g each), cut into large florets
- 50g butter, softened
- 70ml double cream
- 200g strong blue cheese, such as Stilton, crumbled
- Sea salt and freshly ground black pepper
- Preheat the oven to 200C/Fan 180C/Gas 6. Place the lamb mince in a large roasting tin and roast, stirring three of four times to break up the mince, for 35-40 minutes until dark brown. It should look like instant coffee granules. Bake the merguez sausages in another roasting tin, alongside the lamb, for 10-15 minutes until cooked through.
- Tip the mince into a colander to drain. Let the sausages cool, then cut into chunks.
- Pour a splash of oil into a large saucepan and warm over a medium-low heat. Add the onions and garlic and sweat gently, stirring from time to time, for 10-15 minutes until soft. Stir in the fennel seeds, curry powder, cracked pepper and cinnamon and cook, stirring, for two to three minutes.
- Stir in the celery and browned mince. Pour in the stock and add the Worcestershire sauce and some salt. Bring to the boil, lower the heat and simmer for one to one-and-a-half hours, until beautifully thick and rich. Take off the heat and allow to cool.
- Preheat the oven to 190C/Fan 170C/Gas 5. Stir the chopped sausages into the cooled lamb, then spoon into a shallow ovenproof dish, about 30 x 22cm and 8cm deep. Level the surface with the back of the spoon.
- For the topping, bring a pan of lightly salted water to the boil, add the cauliflower florets and simmer until tender, about five minutes. Drain the cauliflower and place in a food processor with the butter, cream and some salt and pepper. Blend until smooth. Add the blue cheese and blitz to combine.
- Spoon the cauliflower topping evenly ove
r the lamb and sausage mixture. Stand the dish on an oven tray and bake in the oven for 30-35 minutes until the meat mixture is bubbling and the topping is starting to brown. Serve immediately.
This book reveals Tom’s story, his five-step program, and his go-to recipes that help with weight loss in a no-compromise, no-nonsense way. Think warm salads, sumptuous steaks (with no fries), delicious dark chocolate desserts and lots more . . . It’s win-win! (plus 40% off RRP at The Works!)