Ingredients
250 g Yukon Gold potatoes
1/2 small cauliflower
2 tbsp. unsalted butter
1 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
2 tbsp. All purpose flour
1 cup no-salt beef broth
2 tbsp. tomato paste
2 tsp. fresh rosemary, chopped
1 tsp. Worcestershire sauce
1/4 cup grated parmesan (optional)
Preparation
Peel potatoes and cut into 1/2-in.pieces Cut cauliflower into florets, about 1 1/2 cups Boil potatoes and cauliflower until tender, 10 to 12 minutes. Drain. Melt butter with cream, mustard,1/4 tsp. salt and 1/8 tsp. pepper in same pot over low heat. 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 mins. Add onion, garlic, carrot, 1/4 tsp salt and 1/4 tsp. pepper. Cook until onion softens, 3 to 4 mins. 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. POSITION a rack in upper third of oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.
