Well, the stickiness of it isn't really relevant - it dissolves pretty quickly when you stir it in. I only mentioned it just to describe what marmite is like. A quick google says that miso or nutritional yeast are reasonable substitutes for marmite - it's really the flavor you're after, even if it isn't drastically noticeable in the finished product. In any case, I don't think molasses would be suitable.

You're very welcome! I highly encourage you to try to find some marmite - it's a yeast extract, comes in a small jar, and is very sticky. I don't much care for marmite myself (my husband puts it on toast) but you don't really taste the marmite itself in the recipe. I think it's doing a lot of work that salt would normally do, so if you can't find any marmite, you'll definitely want to taste the meat mixture and add salt as needed.

I hope you enjoy it!

My husband is English, and my mother-in-law (also English, obviously) gave me her recipe for shepherd's pie. So if you're interested in how an actual English person makes shepherd's pie, this recipe is to die for. (I'm actually making one today, in fact!)

1 lb / 500g ground lamb (You can use ground beef, but lamb is so much better)

2 carrots, grated

1 1/2 lb potatoes, peeled and boiled until tender

1 C water

1 beef bouillon cube

2 heaping teaspoons cornstarch

1 heaping teaspoon Marmite (Marmite can usually be found at Shaw's in their tiny little British foods section in the International foods aisle.)

1 C Sharp cheddar cheese (as much as needed to cover top of pie)

Directions

1. Brown the lamb in a frying pan, chopping with a spatula while frying to keep it fine, no clumping. Drain fat.

2. Add grated carrots, add water and crumble in bouillon cube.

3. Bring to a boil, then add marmite.

4. Thicken the meat and gravy with cornstarch - add it gradually to create a thick consistency. Taste the meat and gravy for flavor. You can add a dash of soy sauce or Worcestershire sauce if it's a bit too bland. (I find lamb doesn't need it, but will add Worcestershire if I'm using beef.)

5. Pour into a large casserole dish.

6. Mash cooked potatoes with one Tbsp. butter and spread on top of meat.

7. Cook in a preheated oven at 400F for 10-15 minutes until brown on top.

8. Grate cheddar cheese over the top, then return to the oven for another 10 minutes until golden on top.