Golden Shepherds Pie

Great for lunchGreat for kidsGreat for freezing

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.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 8-10

  • 2 tablespoons olive oil
  • 4 onions, peeled and roughly chopped
  • 1.35kg minced lamb
  • 2 level teaspoons tomato puree
  • 1 teaspoon dried rosemary or thyme
  • 2 level teaspoons Marmite
  • 50g plain flour
  • 2×400g canned chopped tomatoes
  • 500ml water or meat stock
  • 1.35kg potatoes, peeled and chopped
  • 500g carrots, peeled and chopped
  • 100ml warm mlik
  • 50g butter
  • 50g red Leicester cheese , grated
  • A spig of Rosemary
  • 1 tablespoon Worcestershire sauce

Instructions

  1. 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.
  2. 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.
  3. 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.
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Comments on this recipe

  • Carol Warren

    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.

    Posted on 09 Jan 2008 at 14:14
  • janet

    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.

    Posted on 11 Jan 2008 at 12:46
  • Carol

    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.

    Posted on 15 Apr 2008 at 17:29
  • Tania

    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!

    Posted on 09 May 2008 at 12:38
  • Emilly

    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!

    Posted on 24 May 2008 at 11:55
  • valeriebaxter

    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,

    Posted on 15 Aug 2009 at 22:48
  • betty eckersley

    my grandchildren loved, i mashed up any veg i had left, usually what they say they dont like, they didn't notice the difference

    Posted on 16 Sep 2009 at 14:24
  • UncleBubbles

    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.

    Posted on 17 Sep 2009 at 01:04

Comments on this recipe