Shephard’s Pie

Meat Mixture

1 lb. ground beef
1 tsp. salt
1/2 onion, chopped
2 sprig fresh thyme, leaves removed
1/2 tsp. chopped fresh rosemary
1/3 cup frozen peas
1/4 cup beef broth
2 tbsp. tomato paste
olive oil

Mashed Cauliflower Topping

1/2 head cauliflower, cut into florets -or- frozen cauliflower florets
1 tsp. salt
1 1/2 tsp. garlic powder
2 tbsp. milk (optional) or 4 tbsp. water
1/2 tsp. butter (optional)
1/2 tsp. chopped fresh parsley
1/2 tsp. chopped fresh chives
boiling water

Directions:

1.  In a medium bowl add salt, onion, thyme and rosemary to the ground beef.  Add a drizzle of olive oil and mix well.  Set aside.
2. In a small bowl, whisk beef broth and tomato paste together.
3. Heat a medium saucepan on medium high heat, heat about 1 tbsp. olive oil.  Add the marinated meat and let it brown.
4. Once, the water is released, cook on high heat until almost all the water has evaporated.  Turn heat down to medium.
5. Mix in the beef broth/tomato paste mixture in to the ground beef.  Cook for about 3-4 minutes.
6. Add peas.  Stir. Remove from heat and set aside.
7. Add cauliflower florets into the boiling water.  Keep a rolling boil until the cauliflower is soft, about 10-12 minutes.
8. Place the softened cauliflower into a blender.  Add salt, garlic powder, butter and milk or water.  Blend until it reaches a smooth consistency.  Stir in parsley.
9. In a ramekin or pie plate, fill the bottom (about 2/3 full) with the meat mixture.  Top with mashed cauliflower. Bake at 375 degrees for 25 minutes.
10. Remove from oven and add chopped chives.  Enjoy!