Saucy Shiraz Shepherd's Pies
195
- Prep Time50 mins
- Total Time1 hr 20 mins
- Makes4 Servings
(Photo: Roberto Caruso)
Cauliflower gives a high-nutrient boost to this cover-worthy shepherd's pie recipe.
Ingredients
250 g Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
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 wine
2 tbsp all-purpose flour
1 cup no-salt beef broth
2 tbsp tomato paste
2 tsp fresh chopped rosemary
1 tsp Worcestershire sauce
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 shepherd's pies with parmesan.
Position a rack in upper third of oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.
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Nutrition (per serving)
Calories 389, Protein 29g, Carbohydrates 24g, Fat 19g, Fibre 3g, Sodium 569mg.