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Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Video Description

In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.

Up the ante on this beloved British favorite, with this delicious Lamb Shank Shepherd's Pie recipe. With step by step instructions Chef Kelly Stretton will guide you through this gourmet dish so you will feel entirely confident serving this to your guests. 


4 lamb shanks

2 shallots

2 litres of lamb stock

4 cloves of garlic

Sprigs of rosemary







Preheat oven to 200°C.

For the lamb shank, heat a large frying pan with a little oil and brown off all sides of your lamb shanks, deglazing as you go with water or stock and add to the roasting pot.

Peel and slice the shallots lengthways adding them to the frying pan to char slightly, then add them straight into your roasting pot.

Make incisions into the shanks with a sharp knife and push in some chopped chunks of garlic and rosemary sprigs.

Add the shanks to a deep roasting dish - you want the fit to be quite snug, so don't use too large of a pan.

Top with stock (and extra water if needed to cover the shanks).

Roast on 200°C for 30 minutes then down to 160°C for 4 hours.

For the mashed potato, peel and cut the potato into equal sizes. Add to the salted water and boil until soft (15-20 minutes as a guide).

Drain the potatoes and you can mash how you like, using a masher, a potato ricer or push the potato through a sieve for a really fine finish.

Add the potato back to the pan and back on the heat.

Push the potato to one side and add the butter to the empty side, allowing it to melt. Add a drop of milk, stir the melted liquid, pulling in some of the potato a little at a time, adding a splash more milk each time.

Keep going until all the potato has combined with the butter and milk and you have a smooth silky consistency.

To assemble the pie, remove the shanks from the roasting pot and place into individual pie dishes. Once centred, hold the bone straight and gently push the meat down and it will literally fall away from the bone. You just want to do this a little so it spreads out across the bottom of the dish whilst holding the bone straight up in place.

Reduce the liquid left in the roasting dish by placing it on the hob to boil down to a delicious gravy. Add a little over the meat in the individual pie dishes and keep the rest to serve as extra indulgent gravy.

Spoon the mashed potatoes around the bone and covering the dish.

Top with grated cheese and bake for 30 minutes on 180°C until the cheese has turned a golden brown and is bubbling away.

Slice the carrots and parsnips lengthways and add the butter in cubes over the top and season with salt. Pop in the oven with the pie for 20 minutes, then add a drizzle of honey all over for the remaining 10 minutes so that everything is ready together.

Take it out of the oven and let them all tumble into a large serving dish, pouring over any honeyed butter juices left. Roughly chop the hazelnuts and sprinkles them generously over the top.

Serve immediately.

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