Quite the tongue twister, isn’t it? It may be tricky to say, but it isn’t tricky to eat. I devoured my plate and snuck in seconds. I found this recipe courtesy of a Facebook friend and decided to give it a try. I am not disappointed to have tried it at all. Everyone loved it, even the little who currently hates sauce and any food “touching”. I paired it with some green beans almondine which seems like a bit of an odd combination but hey, the beans were on sale up the street!
The other great thing about this recipe? You get to finish the bottle of wnie you opened to cook with! I used a South African Syrah blend: The Wolftrap. I highly recommend it!
Saucy Shiraz Shepherd’s Pie
2 large Yukon Gold potatoes, scrubbed and peeled into 1/2 inch pieces
1 1/2 cups cauliflower, cut into florets
2 tbsp unsalted butter
2 tbsp sour cream
1/4 tsp Kosher salt
1/8 tsp fresh-ground black pepper
1/2 lb ground lamb
1/2 lb ground beef
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1/3 cup Shiraz
2 tbsp all-purpose flour
1 cup low-sodium or sodium-free beef broth
2 tbsp tomato paste
2 tsp fresh rosemary, chopped
1 tsp Worcestershire sauce
Cover potatoes and cauliflower with cold, salted water and bring to a boil. Boil gently until both potatoes and cook until both potatoes and cauliflower are tender. Drain. Add the butter and stir until melted. Add sour cream, mustard, 1/4 tsp salt and 1/8 tsp pepper. Mash coarsely and set aside.
Heat a large, non-stick frying pan over medium-high heat. Crumble lamb and beef into pan and cook until no longer pink. Add onion, garlic, carrot, remaining salt and pepper. Cook until onion softens, about 4 minutes or so.
Add wine and cook for 2 minutes. Sprinkle flour over meat mixture and stir. Add broth, tomato paste, rosemary and Worcestershire. Bring to a boil then reduce the heat to medium low. Simmer, stirring occasionally until mixture thickens.
Pour meat mixture into oven-safe dish (I used Corningware) and top with potato mixture. Preheat your boiler and place dish in the oven. Broil until the top is golden. This would be great in small individual ramekins, too!
Serve and enjoy!