Ingredients
- Topping:
- 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2" pieces
- 1/2 small cauliflower, cut into florets, about 1 1/2 cups
- 2 tbsp unsalted butter
- 1 tbsp 18% cream
- 1 tbsp grainy mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Filling:
- 1 lb lean ground beef or lamb
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 carrot, diced small
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/3 cup shiraz
- 2 tbsp 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
Preparation
Step 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 under tender, 10 to 12 minutes. Drain. Melt butter with cream, mustard, 1/4 tsp salt and 1/4 tsp pepper in same pot over low. Return vegetables to pot and coarsely mash. Set aside.
Heat a large non-stick frying pan over medium-high. Crumble in beef, cook until no pink remains. Add onion, garlic, carrot, 1/4 tsp salt and 1/4 tsp pepper. Cook until onion softens, 3 to 4 minutes.
Add wine, cook for 2 minutes. 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 minutes. Put into buttered casserole dish. Spoon potato mixture on top. Sprinkle with parmesan.
Bake at 350F until warm. Then broil top until golden.