Shepherd’s Pie

Pat yourself on the back, because

YOU CAN HAVE IT!!

Ingredients

·    2 cups of cooked cauliflower

·    2 tablespoons fat free sour cream

·    2 tablespoons low fat softened cream cheese

·    ¼ cup parmesan cheese

·    ¼ cup egg substitute 

·    1/2 cup low sodium chicken broth

·    Ground black pepper, to taste

·    1 tablespoon extra-virgin olive oil, 1 turn of the pan

·    1 3/4 pounds lean ground beef (can use all beef or turkey) and ground lamb

·    1 bag of frozen peas and carrots

·    1 onion, chopped

·    2 tablespoons margarine

·    2 tablespoons cornstarch

·    1 cup low sodium beef stock or broth

·    2 teaspoons low sodium Worcestershire, eyeball it

·    1 teaspoon sweet paprika

·    2 tablespoons chopped fresh parsley leaves

Directions

Cook cauliflower in boiling water, drain, and pour cauliflower into a bowl and chop with fork into small pieces. Combine sour cream, eggbeater, cream cheese, and parmesan cheese. Mash cauliflower mixture until almost smooth.

In a pan, add oil bringing to a medium to high heat, add beef and lamb (can use all beef. Season meat with pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.  Add thawed peas and carrots with chopped onions.  Cook veggies with meat 5 minutes, stirring frequently. Mix cornstarch with 2 tablespoons of water until smooth consistency.  In a second small skillet over medium heat cook margarine and corn starch mixture together 2 minutes. Whisk in broth and low sodium Worcestershire sauce. Thicken gravy 1 minute. If you desire thicker gravy, add more cornstarch.  Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon cauliflower mixture over meat evenly. Top cauliflower with paprika and broil 6 to 8 inches from the heat until cauliflower is evenly browned. Top casserole dish with chopped parsley and serve.