2 2008-07-24T00:00:22+01:00 A classic dish with a golden twist. <h3>Freeze ahead</h3> * Wrap up well, label and freeze for up to 3 months. Defrost thoroughly, and then cook as above at stage 3. 22 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 [[herbs|rosemary or thyme]] * 2 level teaspoons [[yeast extract|Marmite]] * [[50g]] plain [[flour]] * 2 x [[400g]] [[canned chopped tomatoes]] * [[500ml]] water or meat [[stocks|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 [[herbs|Rosemary]] # 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. 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. false true false false false true true false false 3.05729704902973935009760018371799 8709 26626.0 3 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson 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. 1 Worcestershire sauce For stews, bolognese sauce and shepherd’s pie, over grilled cheese or on top of baked beans on toast