Saucy Shiraz Shepherds'S Pies

• 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)

1. Peel potatoes and cut into 1/2-in.pieces
2. Cut cauliflower into florets, about 1 1/2 cups
3. 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.
4. Return vegetables to pot and coarsely mash. Set aside.
5. 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.
6. 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.
7. Spoon potato mixture on top. Sprinkle with parmesan.
8. POSITION a rack in upper third of oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.

potatoes, cauliflower, unsalted butter, cream, grainy mustard, salt, freshground black pepper, filling, onion, garlic, carrot, salt, fresh ground black pepper, shiraz, flour, nosalt beef broth, tomato paste, fresh rosemary, worcestershire sauce, parmesan

Taken from www.epicurious.com/recipes/member/views/saucy-shiraz-shepherdss-pies-52166051 (may not work)