Saucy shiraz shepherd's piesBy Chatelaine
Cauliflower gives a low-cal, high-nutrient boost to this cover-worthy shepherd's pie recipe that's under 400 calories.
- 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 salt
- 1/8 tsp fresh-ground black pepper
- 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
- 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.
How to make perfect mashed potatoes
Nutrition (per serving)
- 29 g,
- 24 g,
- 19 g,
- 3 g,
- 569 mg.