Saucy shiraz shepherd’s pies

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

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( 80 ratings )

Preparation time:
50 minutes
Total time:
80 minutes
Makes:
4 Servings

Photo by Roberto Caruso

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)

Instructions

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  • 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 (per Serving)

calories
389
protein
29 g
carbohydrates
24 g
fat
19 g
fibre
3 g
sodium
569 mg
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6 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!

  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!!

  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!

  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.

  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!

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