Chatelaine’s Claire Tansey shows us her take on a shepherd’s pie, made with Shiraz, mashed potato, and cauliflower.

Saucy Shiraz shepherd’s pie

Prep 50­ min

Total 1 hour 20 min

Ingredients:

• 250 g Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
• 1/2 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 rosemary, chopped
• 1 tsp Worcestershire sauce
• 1/4 cup grated parmesan (optional)

Method:

1. Cover potatoes and cauliflower with cold water in a large pot and set over high. Bring to a boil, and then reduce heat to medium. Gently boil until tender, 10 to 12 min. Drain.
2. 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.
3. 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.
4. Add wine, cook for 2 min. Sprinkle flour over meat mixture and stir. Add broth, tomato paste, rosemary and Worcester-shire. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Transfer to an 8×8 square baking dish. Spoon potato mixture on top. Sprinkle with parmesan.
5. Position a rack in upper third of oven. Preheat broiler. Set dish on a baking sheet and broil until golden.

Nutrition facts: Serves 4 | Per serving 389 calories, 29 g protein, 24 g carbs, 19 g fat, 3 g fibre, 569 mg sodium. Good source of iron.

Courtesy Chatelaine, www.chatelaine.com