Fresh and Healthy Shepherd's Pie

Directions

1. Heat a large skillet over medium-high heat. Add ground beef and cook until browned. Remove the beef with a slotted spoon and drain the oil.
2. Heat the olive oil on moderate heat and add the minced garlic and chopped onions. Add the carrots, cover, and cook for about 8 minutes.
3. Raise the heat to moderate high and add the mushrooms and minced sage. Cook uncovered for about 8 minutes, until mushrooms are soft and their liquid has evaporated.
4. Add the flour, Worcestershire sauce, broth, salt, and pepper. Bring to a simmer and stir in the peas. Cook until vegetables are soft and sauce is thick. Turn off heat and cover.
5. In the meantime, scrub the potatoes and peel. Chop into 2-inch pieces. Clean and cut cauliflower, then place potatoes and cauliflower in a saucepan. Cover with water and boil until just fork tender.
6. Drain the potatoes and in a large mixing bowl, using your Cutco Potato Masher, mash the cauliflower and potatoes with the butter. When the mixture is soft, stir in the milk and 2 tablespoons of the parmesan cheese. Mix well, then add 2 tablespoons chopped parsley.
7. Place meat mixture in a shallow baking dish and spread the top with the cauliflower mixture. Sprinkle with the remaining parmesan cheese.
8. Bake at 350°F until just heated through (approximately 20 minutes). Allow pie to rest about 5 minutes before serving. Sprinkle top with remaining parsley.