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.
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
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
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.