Shepherd’s Pie with Garlic Cauliflower Mash –  servings = 4

This recipe is fine for all stages of the program.

• 1 lb. (500 g) extra lean ground beef, chicken or both
• 1 pkg. each of spinach, mushrooms (or other veggies of your choice except root vegetables)
• 1 head of cauliflower
• 1 pkg. low sodium taco seasoning
• tabasco to taste (optional)
• 1 Tbsp. low fat / light Philadelphia cream cheese
• 1 tsp. canola oil
• garlic powder or minced garlic to taste
• Salt and pepper to taste

1. Brown ground meat in a skillet (that’s a shallow frying pan), add taco seasoning following directions on the package. If you like spicy food, you can add the tobasco or other hot sauce at this stage.  Once this is cooked, spread onto the bottom of a casserole dish.
2. In the same skillet, sauté mushrooms in a bit of canola oil with minced garlic, Half-Salt or a pinch of regular salt and pepper to taste.
3. When the mushrooms are almost cooked, add fresh spinach to the skillet and cover.
4. When the spinach has wilted, mix with the mushrooms and use a slotted spoon to remove it from the skillet.
5. Add it to the casserole dish, layering it over the ground meat.
6. Cut the cauliflower into florets ( small chunks) and put in a large pot to boil. Boil on high for about 15 minutes or until well done.
7. Remove from heat and drain well in a colander.
8. Once the cauliflower has completely drained, add 1 Tbsp. of light cream cheese and pepper to taste and mash until smooth with a potato masher. ( this part can also be done in a food processor if you have one to make it more creamy and consistent in texture)
9. Add mashed cauliflower to the casserole dish, layering it over the spinach/mushroom mixture.
10. Bake at 350°F for 30 minutes.