Sneak some extra vegetables into traditional Shepherd's Pie by replacing mashed potato topping with mashed cauliflower.
Yield: 6 servings
2 pounds of lean ground beef or turkey
2–3 heads of cauliflower or 3–4 bags of frozen cauliflower
1 12 oz. bag of frozen mixed vegetables
1 large or 2 medium onions, chopped
1 egg, beaten
1 teaspoon each of basil, garlic, salt, pepper, oregano and a dash of cayenne
3–4 Tablespoons of butter
4 ounces of cream cheese (optional)
Shredded cheese to top (optional)
Brown meat in a large skillet and season with salt and pepper to taste. Remove to a bowl. Sauté onion in skillet until softened and add to browned meat. Warm mixed vegetables in skillet over low heat.
While vegetables are heating through, bring a few cups of water to boil in a large pot. Add cauliflower, cover, and cook thoroughly until soft. Drain off the water and stir in butter and cream cheese. Add spices and mash with a potato masher or a hand blender.
Add warmed vegetables to the meat and onions. Stir in egg and any additional seasonings and put in the bottom of 9 x 13 baking dish. Smooth mashed cauliflower mixture over the top.
Bake at 350° for approximately 30 minutes. Sprinkle with shredded cheese, if desired, and bake for an additional 5 minutes.