• Pat Browne

Saucy Shiraz Sheppard's Pie

Updated: Jun 21, 2021

This is a crowd pleaser that turns the humble Sheppard's Pie on its head. Originally from Chatelaine, this has become a family favourite.

Cauliflower gives a low-cal, high-nutrient boost to this cover-worthy shepherd's pie recipe that's under 400 calories per serving.

This is also my standard mash potato recipe and let me tell you, no matter how much I make for a meal, nothing is left over at the end.


Ingredients

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

  • Small head 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 (sorry no substitutions, nothing works as well)

  • 2 tbsp all-purpose flour

  • 1 cup no-salt beef broth

  • 2 tbsp tomato paste

  • 2 tsp fresh chopped rosemary

  • 1 tsp siracha sauce

  • 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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