Bobbi...Rebel...Here's that recipe:
Jill’s Version of Shepherd's Pie
1-1/2 lbs extra lean ground beef
2 medium onions - chopped
Veggies: I like carrots, green beans & corn
(I usually use a can or 2 of wide, Italian-style green beans, a can of carrots and some frozen corn. Or you can pre-cook raw carrots and use those. To stretch this meal....add more veggies.)
Small can tomato or V-8 juice (3-4 ozs)
Small can (6 oz) tomato paste
(You can probably use tomato sauce instead of the juice & paste, but I like the combo so I can better control the consistency.)
A little Splenda to take the "bite” out of the tomato product
Basil, oregano & garlic to taste
Salt
Pepper
Olive Oil
Topping:
About 4 cups cauliflower (frozen or fresh)
½ block of low-fat cream cheese
1/8 cup (or so) spray-on butter
Brown onions in the oil for a bit...then add the meat and seasonings and cook until meat loses pink color. (If meat is sticking to bottom of pan add a little of the tomato juice to loosen bits stuck on bottom of pan.) Add remainder of the juice & the tomato paste and cover and cook for about 10 minutes. Check meat sauce for taste & add Splenda to tone down the tomato paste a little. See if you need more salt, pepper, garlic, oregano, basil.
Cook the cauliflower....Drain. Mash with cream cheese & spray butter, salt & pepper.
Place meat mixture in baking dish. I use a 9 x 13" pan because I add a lot of veggies. Place veggie layer on top of meat mixture. Top with mashed cauliflower. Sprinkle a teeny amount of shredded cheese over top and bake @ 350F for about 45 minutes ‘til bubbly, and top is browned.
Serves 6-8.
