Saucy Shiraz Shepherd's Pies
209
- Prep Time50 min
- Total Time1 h 20 min
- 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.
How to make perfect mashed potatoes
Nutrition (per serving)
Calories 389, Protein 29g, Carbohydrates 24g, Fat 19g, Fibre 3g, Sodium 569mg.
Find more of our best-ever mashed potato recipes.
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