Sunday Dinner: New take on an old favourite

Sunday Dinner: New take on an old favourite

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 for Sunday dinner.

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).

sunday dinner saucy shiraz shepherd's pie

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 for Sunday dinner – even if you have guests.  You can see their photo and the recipe as it appeared in link below.

250 g


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

  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 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
  2. 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.
  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 to 10 min. 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.