Shepherds Pie

Topped with Castello® Mellow Black
4 servings

150g Castello® Mellow Black
1 onion, peeled and chopped
1-2 tbsp oil
500g lean minced beef
1 tbsp flour
375ml beef stock
2 carrots, peeled and diced
1 tbsp tomato purée or tomato ketchup
Worcestershire sauce
Salt and black pepper
750g floury potatoes

Shepherds Pie


1. Make the meat sauce by gently sautéing the onion in the oil until just tender. Add the meat and brown all over, stirring constantly. Add the flour and then stir in a majority of the stock (reserve a little for later). 

2. Allow to come to the boil and then add the carrots. Season well with the tomato purée, Worcestershire and salt and pepper. Allow to simmer for approximately 20 minutes, partially covered, adding more stock if necessary.

3. Meanwhile cook the potatoes in boiling salted water. Drain and mash well. Mix three quarters of the Castello® Mellow Black into the potato and reserve the rest. Preheat oven to 180ºC (160ºC fan forced).

4. Place the meat sauce in one family sized or 4 individual ovenproof dishes. Top with the mashed potato and finally with the remaining Mellow Black cheese crumbled.

5. Cook in the preheated oven for 20 minutes, or until golden brown. Serve with green vegetables of your choice!