Saucy shiraz shepherd’s pies

Prep 50 min
Total 80 min
Makes 4 Servings

Cauliflower gives a low-cal, high-nutrient boost to this cover-worthy recipe that’s under 400 calories.

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Ingredients

250 g
Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
2-Jan
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
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
1/4 tsp
fresh-ground black pepper
1/3 cup
2 tbsp
all-purpose flour
1 cup
no-salt beef broth
2 tbsp
2 tsp
fresh chopped rosemary
1/4 cup
grated parmesan, optional

Instructions

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

Nutrition

Calories 389
Protein 29 g
Carbohydrates 24 g
Fat 19 g
Fibre 3 g
Sodium 569 mg
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Issue: February 2013

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Photo credit: Shepherd's pie</br>Photo, Roberto Caruso.

( 115 ratings )

7 comments on “Saucy shiraz shepherd’s pies

  1. I made this tonight for dinner and it was really good!! I loved it and even my kids ate quite a bit!! delish!

    Reply

    • Yay! Love that.

      Reply

  2. Planning to make this next week. Cauliflower on next grocery list. Lately have been testing out different meat pies to find the right blend. This sounds and looks so delicious. Can’t wait to test it out. Thank you for posting it on your site. BTW, love all your recipes that you post. I love the daily messages. Keep up he great work that your staff does. An avid reader of your blog!!

    Reply

  3. Made this for dinner the other night and it was delicious. I was out of tomato paste, but subsituting 2 Tbsp of ketchup worked just as well. The combination of cauliflower and the yukon potates for the topping was great and a nice change of the usual potato-only topping. This is now my go-to Shepard’s Pie recipe! Highly reccomend it!

    Reply

  4. Just made this for a late lunch, early dinner. It was really good and even my fuss pot husband enjoyed it. A very warming dish for a cold February day. And of course I couldn’t let the shiraz go to waste so a nice glass with the meal paired very nicely.

    Reply

  5. Made this tonight and it was delicious! One big whoopsy – mistook my soy sauce for worcestershire sauce but it didn’t affect the taste in my opinion. I will be making this again!

    Reply

  6. This is my favourite Shepard’s Pie recipe, and I’ve made it several times with Veggie Ground (being a vegetarian household). Turned out great!

    Reply

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