It’s been a busy time but I still try and make a nice family meal on Sunday. Little Allie is way more interested in saucy, savoury foods than the boy, so now 3 out of 4 of us will eat what’s on the table.
This Shepherd’s pie has 3 things going for it.
One, despite having a long ingredient list, it’s pretty easy.
2. It’s delicious.
3. It has wine so I can throw a little in the pan, throw a little in my glass… and enjoy a little island of grownup time in the chaos of late Sunday afternoons. (of course the alcohol cooks off before I feed this to my munchkin).
This recipe is from Chatelaine Magazine. They do it in little ramekins, but I don’t have the patience. I also play around with the recipe – of course, being lactose-free, I mash the potatoes with whatever lactose-free dairy I have around. I sometimes omit the cauliflower and go straight potatoes and I’ve been know to throw in a little extra wine.
I partially think they went with the little servings because it’s really hard to get a tasty photo of a big shepherd’s pie, but trust me, it’s delicious. You can see their photo and the recipe as it appeared in link below.
2 tbsp 2 tbsp 1 tbsp
1/4 tsp 1/8 tsp
250 g Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
1 small cauliflower, cut into florets, about 1 1/2 cups
2 tbs unsalted butter
2 tbs 18% cream
1 tbsp grainy mustard
1/4 tsp salt
1/8 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
2 tbsp all-purpose flour
1 cup no-salt beef broth
2 tbsp tomato paste
2 tsp fresh chopped rosemary
1 tsp Worcestershire sauce
1/4 cup grated parmesan, optional