Saucy shiraz shepherd’s pies

Prep 50 min
Total 80 min
Makes 4 Servings



250 g
Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
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


500 g
lean ground beef, or lamb
small onion, chopped
garlic cloves, minced
carrot, diced small
1/4 tsp
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
2 tsp
fresh chopped rosemary
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.


Calories 389, Protein 29 g, Carbohydrates 24 g, Fat 19 g, Fibre 3 g, Sodium 569 mg.

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