Pam Moyles from Milton Keynes said:
I was brought up not to waste food with words such as "think of all those poor starving children" ringing... More
Golden Shepherds Pie
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 show imperial units
Serves 8-10
- 2 tablespoons olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 4 onions, peeled and roughly chopped
- 1.35kg minced lamb
- 2 level teaspoons tomato puree
Tomato puree
Concentrate made from paste type tomatoes that have high pectin content.
When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.
- 1 teaspoon dried rosemary or thyme
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- 2 level teaspoons Marmite
Yeast extract
Use for adding depth to gravies and flavouring casseroles
Great on toast and adding to mushroom dishes and cheese on toast. Will last indefinitely once opened.
- 50g plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- 2×400g canned chopped tomatoes
Canned chopped tomatoes
Great for instant pizza sauce, pasta, curry sauces.
- The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
- Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.
- 500ml water or meat stock
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- 1.35kg potatoes, peeled and chopped
- 500g carrots, peeled and chopped
- 100ml warm mlik
- 50g butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 50g red Leicester cheese , grated
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
- A spig of Rosemary
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
-
1 tablespoon Worcestershire sauce
Worcestershire sauce
For stews, bolognese sauce and shepherd’s pie, over grilled cheese or on top of baked beans on toast
Lea and Perrins was invented in Worcester in 1835 by John Lea and William Perrin. Both chemists, they put together a recipe that tasted disgusting and then left it in their cellar for two years. When they tasted it again, it had matured like a fine wine! Their recipe is still a secret to this day.
Instructions
- 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.
Freeze ahead
- Wrap up well, label and freeze for up to 3 months. Defrost thoroughly, and then cook as above at stage 3.
Comments on this recipe
Absolutely loved it and will do it again and again! Did not have Red Leicester (not a known cheese in South Africa) but used mature cheddar.
Try making Cottage Pie by substituting beef instead of lamb, add finely chopped mushrooms to the meat mixture, my granddaughter has got tired of trying to sort out every last piece of mushroom and just eats all of it.
I used minced beef and did half to eat that day and half to freeze, it was delicious and having now defrosted and eaten the second portion I can tell you it freezes really well and tastes just as good the second time around.
I always put preboiled soup mix (the dry packet ones with the lentils, split peas etc) as a bulker. Makes it healthier and the kids don't notice!
Thanks for the recipe, have made it and it made three huge pies, so have frozen two. Good value for money recipe and tasty too!
Instead of putting mashed potatoes on top of the cottage pie, boil then slice and arrange on top of mince, sprinkle with cheese and a few bread crumbs, could also add few sliced tomatoes under cheese, grill until bubbly and brown,
my grandchildren loved, i mashed up any veg i had left, usually what they say they dont like, they didn't notice the difference
Same but different:
Poachers Pie - leftover rabbit - cheap too!
Poulters Pie - leftover chicken or turkey
Porkers Pie - leftover Ham, pork and or sausages.
The list is endless. Add a tin of cheap baked beans as a filler. I always have a couple of tins of mixed veg in the cupboard and frozen mashed potato for these pies. So whatever was the roast on Sunday, there's no shopping on Monday.
Comments on this recipe