Saucy Shiraz Shepherds Pie

By LisaCampbell

Calories389
Protein29 G
Carbohydrates24 G
Fat19 G
Fibre3 G
Sodium569 Mg

Ingredients

• 250 g Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 1/2 small cauliflower, cut into florets, about 1 1/2 cups
• 2 tbsp unsalted butter
• 2 tbsp 18% cream
• 1 tbsp grainy mustard
• 1/4 tsp salt
• 1/8 tsp fresh-ground black pepper
• Filling
• 500 g lean ground beef or lamb
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced small
• 1/4 tsp salt
• 1/4 tsp fresh-ground black pepper
• 1/3 cup shiraz
• 2 tbsp all purpose flour
• 1 cup no-salt beef broth
• 2 tbsp tomato paste
• 2 tsp fresh rosemary, chopped
• 1 tsp Worcestershire sauce
• 1/4 cup grated parmesan (optional)

Details

Servings 4
Preparation time 50mins
Cooking time 80mins
Adapted from chatelaine.com

Preparation

Step 1

1. Cover potatoes and cauliflower with cold water in a large pot and set over high. Bring to a boil, reduce to medium. Gently boil until tender, 10 to 12 min. Drain. Melt butter with cream, mustard, 1/4 tsp salt and 1/8 tsp pepper in same pot over low. Return vegetables to pot and coarsely mash. Set aside.

2. Heat a large non-stick frying pan over medium-high. Crumble in beef, cook until no pink remains, 2 to 3 min. Add onion, garlic, carrot, 1/4 tsp salt and 1/4 tsp pepper. Cook until onion softens, 3 to 4 min.

3. Add wine, cook for 2 min. Sprinkle flour over meat mixture and stir. Add broth, tomato paste, rosemary and Worcestershire. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Divide among ramekins. Spoon potato mixture on top. Sprinkle with parmesan.

4. Position a rack in upper third of oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.