Shepherds Pie topped with Blue Cheese

4 servings

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
1 x 150g pack CASTELLO® Blue cheese 

Shepherds Pie topped with Blue Cheese


Make the meat sauce by gently sautéing the onion in the oil until just tender, then add the meat and brown all over, stirring frequently. Add the flour and then stir in most of the stock.

Allow to come to the boil then add the carrots and season well with the suggested seasonings. Allow to simmer for approx. 20 minutes, partially covered, adding more stock if necessary.

Meanwhile cook the potatoes in boiling salted water, drain and mash well. Mix three quarters of the cheese into the potato and reserve the rest. Preheat oven to180ºC (160ºC for fan assisted ovens) 350ºF/Gas Mark 4

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

Cook in the preheated oven for 20 minutes and serve with green vegetables of your choice.

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