Saucy Red Wine Sheppard’s Pie
Sheppard’s Pie paired with Rietvallei Cabernet Sauvignon 2016.
A delicious Saucy Red Wine Sheppard’s Pie divided into small ramekins, a great hearty meal for the whole family.
250 g potatoes, peeled and cut into 1cm pieces
2 small cauliflowers, cut into florets, about 1 1/2 cups
2 Tbsp unsalted butter
2 Tbsp cream
1 Tbsp grainy mustard
1 tsp salt
1/8 tsp fresh-ground black pepper
500 g lean ground beef, or lamb
1 small onion, chopped
2 garlic cloves, minced
1 carrot, diced small
1 tsp salt
1/4 tsp fresh-ground black pepper
1/3 cup Rietvallei Cabernet Sauvignon
2 Tbsp all-purpose flour
1 cup no-salt beef broth
2 Tbsp tomato paste
2 tsp fresh chopped rosemary
2 Tbsp 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 and set aside. Melt butter with cream, mustard, 1 tsp salt, and 1/8 tsp pepper in the 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 lightly brown, 2 to 3 min. Add onion, garlic, carrot, 1 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 shepherd’s pies with parmesan.
4. Position a rack in the upper third of the oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.