Healthy Sheperd's Pie

Shepherd's Pie (my version adapted from Rocco Dispirito's "Now Eat This" recipe)

1 head of cauliflower - cut into smaller pieces (might do two heads next time with the 4 c of veg)
Fresh ground Pink Himalayan salt & fresh ground pepper
1/2 c Greek yogurt
1 lb ground grass-fed beef
1 medium diced onion
2 cloves minced garlic
Basil (to taste)
Thyme (fresh or dried - to taste)
3-4 c frozen vegetables (my favorites - lima beans and/or edamame, peas, green beans, corn)
1 14 oz can diced organic tomatoes - I chop them up in the in the food processor a bit first
1 c organic chicken broth
1 T cornstarch
3 T fresh chopped chives
Whole wheat panko crumbs

Preheat oven to 450. I use my Pampered Chef large bar pan and arrange the cauliflower on this - no cooking spray required this way. Season the cauliflower with salt/pepper. Roast for up to 30 minutes - until tender. Then put cauliflower into food processor with yogurt and blend.

Heat a lag nonstick pan over med-high heat. Once pan is hot add ground beef - season it with salt/pepper. Break up meat and cook until cooked through, remove fat.

Reduce heat to medium. Add onion to the pan and saute until nearly tender then add garlic and saute a bit longer - about 6-7 min total. Add frozen veggies & tomatoes. In a sm bowl whisk the chick broth & cornstarch. Add that mixture to the vegetables as well as basil & thyme. Raise the heat to high, bring mixture to a simmer, stirring constantly. Then reduce heat and continue to simmer until it has thickened. Add beef & chives (I didn't have time to add the chives last night - still yummy) to the vegetable mixture - add more seasoning as necessary.

The original recipe calls for an 8x8 pan, but since I have added a bit more food I use a larger pan. Once beef/veg mixture is in pan, spread cauliflower mixture on top then sprinkle panko crumbs on top - put back in oven and bake until it is hot all the way through - about 8 minutes. Enjoy!

Original recipe states it is 4 servings - this is 6.