Golden shepherds pie

Caroline Marson: Food writer

The carrots and red Leicester cheese are added to this topping to make a lovely golden potato topping. If you have fussy children this is a great recipe for getting them to eat vegetables without them noticing. This recipe will feed 8-10 people so make in two dishes and freeze the second dish, or freeze in individual portion containers.

Ingredients: serves 8 - 10

2 tbsp olive oil
4 onions (peeled and roughly chopped)
1.35 kg lamb (minced)
2 tsp tomato puree
1 tsp rosemary (or thyme (dried))
2 tsp marmite
50 g plain flour
800 g chopped tomatoes (canned)
500 ml water (or meat stock)
1.35 kg potatoes (peeled and chopped)
500 g carrots (peeled and chopped)
100 ml milk (warm)
50 g butter
50 g cheddar cheese (grated)
sprig rosemary
1 tbsp Worcester Sauce

Method:

Heat the oil in a large frying pan and cook onion until golden brown. Add the meat and cook for a further 5-10 minutes. Add the tomato puree, herbs, Marmite, Worcestershire sauce and flour. Cook over the heat for 2-3 minutes. Transfer to a saucepan and add the chopped tomatoes, water or meat stock, cover and allow to bubble gently for 45 minutes, stirring occasionally.
Meanwhile, cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking. Drain well and return to the pan. Mash the potatoes with the carrots and add the warm milk and the butter, and beat until fluffy and smooth.
Preheat the oven to 180°C (350°F) mark 4. Put the meat mixture into an ovenproof dish or individual freezer dishes. Top with the potato and carrot mixture and sprinkle with the Red Leicester cheese, decorate with a sprig of rosemary. Cook for 35-40 minutes or until golden and bubbling.

Recipe tips:

Freeze ahead Wrap up well, label and freeze for up to 3 months. Defrost thoroughly, and then cook as above at stage 3.