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Saucy Shiraz Shepherd's Pie
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| 250 g | Yukon gold potatoes cut into pieces |
| 1 1/2 cups | cauliflower cut into florets |
| 2 tbsp | salted butter |
| 2 tbsp. | cream |
| 1 tbsp. | grainy mustard |
| 1/2 tsp. | salt |
| 1/8 tsp. | black pepper |
| Filling | |
| 500g | lean ground beef |
| 1 | onion chopped |
| 2 garlic cloves minced | |
| 1/4 tsp. | salt |
| 1/4 tsp | pepper |
| 1/3 cup | Shiraz |
| 2 tbsp. | flour |
| 1 cup | no salt beef broth |
| 2 tbsp. | tomato paste |
| 2 tsp. | fresh rosemary |
| 1 tsp. | Worcestershire |
| 1/4 cup | grated parm, optional |
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 min. Drain. Melt butter with cream, mustard, 1/4 tsp. salt and 1/8 tsp. pepper.mreturn veggies and coarsely mash.
2. Heat frying an over med-high heat. Crumble in beef cook until no pink remains. Add onion, garlic, carrot, 1/4 tsp. salt and 1/4 tsp. pepper. Cook until onion is softened.
3. Add wine. Cook for 2 min. Sprinkle flour over top. Add broth, paste, rosemary and Worcestershire. Bring to a boil then reduce to med-low. Simmer about 8-10 min. Divide among 4 ramekins. Then top with potatoes. Sprinkle with parm.
4. Bake and broil.
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