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Saucy Shiraz Shepherds Pie Recipe

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This recipe for Saucy Shiraz Shepherds Pie is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500g Yukon gold potatoes peeled/cut into ½ in pieces
1 small cauliflower cut into florets
4 tbsp unsalted butter
4 tbsp 18% cream
2 tbsp grainy mustard
¼ tsp salt
¼ tsp pepper

Filling:
1kg ground beef or lamb
4 minced garlic cloves
2 diced carrots
½ tsp salt
½ tsp pepper
2/3 cup shiraz
4 tbsp flour
2 cups salt-free beef broth
4 tbsp tomato paste
4 tsp chopped fresh rosemary
2 tsp Worcestershire sauce
¼ cup grated parmesan (optional)
Directions:
Directions:
1 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, 10-12 minutes. Drain. Melt butter with cream, mustard, ½ tsp salt and ½ tsp pepper in same pot over low. Return vegetables to pot and coarsely mash. Set aside.

2. Heat a large non-stick frying pan over medium-high. Crumble in beef, cook until no pink remains, 2-3 minutes. Add onion, garlic, carrot ½ tsp salt and ½ tsp pepper. Cook until onion softens 3-4 minutes.

3. 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, 8-10 minutes. Divide among ramekins. Spoon potato mixture on top. Sprinkle with parmesan.

4. Position a rack in upper third of oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.

 

 

 

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