Recipe: Healthier Shepherd's Pie

I managed to "healthify" my shepherd's pie and I have to say...it came out pretty fabulous. It's my best thing that I cook (according to my husband) so I didn't want to mess with it too much...but it was really good and bandster friendly.

Healthier Shepherd's Pie

Meat mixture:
1 pound extra lean (7%) ground beef
Handful of baby carrots, chopped
1 clove garlic, crushed
1/2 sweet onion, chopped
Worcestershire sauce
Salt/Pepper to taste
1/2 cup frozen corn kernels

Topping:
1 package frozen cauliflower
1 cup prepared mashed potatoes
1/2 cup + a few tablespoons reduced fat (2%) sharp cheddar cheese, shredded
Salt/Pepper to taste

Spray a large pan with cooking spray. Saute carrots and onions until the onions are translucent. Add ground beef, garlic, worcestershire, salt and pepper and cook until the meat is browned. Add the corn and stir. (Optional - you can add a handful of peas at this point too, but I don't like them so I skip it.)

Meanwhile, steam the cauliflower until it is very soft (7-8 minutes). Add the potato and use a potato masher to mash the cauliflower and potato together. Add salt and pepper.

Spread the meat/veggie mixture in a casserole dish. Top with cheese. Spread potato/cauliflower mixture on top. Cover and bake for 45 minutes at 350.

Uncover. Sprinkle a few tablespoons of cheese on top and broil until brown and bubbly.

Allow to sit for a few minutes before you cut into it.