Saucy Shiraz Shepard's Pie (also known as Cottage Pie) Cold winter months make me gravitate to eat something warm and hearty BUT healthy. This recipe is my favourite version of Shepherd's pie. It has a really yummy meat filling that includes red wine (hence the name). Best part, it’s healthier than your basic shepherd's pie, the topping uses a mix of potato and cauliflower (you won't even notice). I play around with the type of protein (it calls for beef but why not use ground Turkey) and also the ratio of potato to cauliflower. Those of you tracking calories in MyFitnesspal, Add the recipe link: https://www.chatelaine.com/recipe/sto... into https://www.myfitnesspal.com/recipe/box RECIPE (From the Magazine) PREP 50 MIN | TOTAL 80 MIN | MAKES 4 SERVINGS Cauliflower gives a low-cal, high-nutrient boost to this cover-worthy shepherd’s pie recipe that’s under 400 calories. Ingredients TOPPING 250 g Yukon Gold potatoes, peeled and cut into 1/2-in. pieces 2-Jan 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 chopped rosemary 1 tsp Worcestershire sauce 1/4 cup grated parmesan, optional Instructions 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. 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. 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 shepherd’s pies with parmesan. Position a rack in upper third of oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden. Nutrition Calories 389, Protein 29 g, Carbohydrates 24 g, Fat 19 g, Fibre 3 g, Sodium 569 mg. Link to original recipe: https://www.chatelaine.com/recipe/sto...
Saucy Shiraz Shepherd's Pie (a.k.a Cottage Pie) - YouTube |
| 22 Likes | 22 Dislikes |
| 1,830 views views | 105 followers |
| How-to & Style | Upload TimePublished on 3 Feb 2019 |
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