Though shepherd’s pie and hearty, but low calorie otlichaetsya to the delight of those who care about the figure because it consists of useful cauliflower.


250 g potatoes
2 small colored cabbage
2 tablespoons butter
2 tablespoons 20%-governmental cream
1 tablespoon of mustard,
pinch of salt,
a pinch of black pepper
500 g lean ground beef
1 small onion
2 heads of garlic
1 carrot
100 ml of wine varieties Shiraz
2 tablespoons flour
250 ml meat broth without salt
2 tablespoons tomato paste
2 teaspoons freshly ground rosemary
60 g of grated Parmesan


Potatoes and cauliflower chopped and bring to a boil in large saucepan. Reduce heat and cook under cover for 10-12 minutes. To drain the water.

Melt the butter with the cream and mustard, add salt and pepper, add the cooked vegetables and mash with a fork until smooth. Set aside.

In an ovenproof pan, fry the mince until brown, add finely chopped onions, garlic and carrots, season with salt and pepper. Fry on medium heat for 4 minutes, stirring constantly. Add the wine, sprinkle with the flour, add the broth, tomato paste, rosemary. The sauce bring to a boil again and reduce the heat to medium level. Then under a cover on slow fire for 10 minutes. Spread the resulting sauce on a heat-resistant individual ramekins and put on top a spoonful of the potato mixture. Sprinkle with Parmesan cheese.To turn the oven on grill mode. Ramekin put in the oven on the center. Bake until Golden brown about 5-7 minutes.

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