Shepards Pie

Who doesn't love Shepards Pie? Everything in one dish, one bite, such a comfort dish on a cold winter's night. A little spin on this dish makes it a bit more healthy and hopefully a hit with the family. Instead of a mashed potato topping it will be a whipped cauliflower topping. Here goes nothing!

AMAZING! Definitely did not miss the potatoes...and I love me some potatoes. Enjoy!

Ingredients:
Cauliflower Puree
2 cups milk
8 cups water
salt and pepper to taste
1 head of cauliflower (leaves removed and cut into florets, cored)
6oz light sour cream
1 scallion (green and bulb)

Meat/Veggie Mixture
2 TBS olive oil
1/2 sweet onion, chopped
2 stalks celery, chopped
1 cup baby carrots, chopped
1 small zucchini, chopped
1 cup peas
1 pound 90/10 ground beef
2 TBS wheat flour
1 tsp dried rosemary
1 tsp dried thyme
pepper to taste
1 cup chicken broth

Directions:
1. For the cauliflower puree...add milk, water and 1 tsp salt to a stockpot on high; bring to a boil. As soon as liquid boils, add cauliflower. Return to simmer, stir. Simmer 10-15 minutes on medium-low, until fork tender. Let cauliflower drain for 10 minutes. Puree cauliflower and sour cream in blender. Add puree to saucepan, season with salt and pepper and fold in diced scallions. Keep warm.

2. Preheat oven to 400

3. Heat olive oil in skillet and add onion, carrots, zucchini and celery; saute until softened. Add beef and cook until browned.. Add flour, rosemary, thyme, salt and pepper. Add broth and peas and bring to a simmer. Simmer until thickens. Transfer meat mixture to a square 9" baking dish and top with cauliflower puree. Bake until golden brown. Serves 6, enjoy!