Shepherd’s pie

Prep time - 10 minutes
Cook time - 45-50 minutes
Serves - 4
Difficulty - Easy


For meat sauce

1 tbsp Castle Dairies Salted Welsh Butter
500g mince
4 carrots
2 celery sticks
1 onion
4 garlic gloves
1 tablespoon tomato purée
200ml red wine
1 beef stock cube (add 350ml boiling to this to make stock)
1 tablespoon dried thyme
2 table spoons plain flour
Salt & pepper to taste

For the mash
9 potatoes (medium)
50g Castle Dairies Salted butter
100ml milk
150g grated cheese (cheddar)
2 tablespoons sour cream
Salt & pepper to taste


Chop the onions, carrots and celery and pan fry for 10 minutes until all soft

Add in the mince and fry until browned

Add in the tomato purée, chopped garlic and flour, thyme and mix through, cook for 1 min

Add in the wine, bring to boil to evaporate the alcohol

Reduce to simmer and add in the stock

Stir occasionally until the sauce has thickened like a gravy

Add sauce to the bottom of oven proof dish

To make the mash

Chop potatoes and add to boiling salted water

Cook until tender

Once tender, drain and put back into the pan

Add butter, dash of milk, sour cream, grated cheese and salt / pepper to taste

Mash all together until creamy

Once done, add to the top of your sauce in dish and even out

Use a fork to go over the top of the pie to create pattern

Grate some more cheese if wanted on top and put in the oven to cook for half hour