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1
Preheat oven to 400F.
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2
Place the potatoes and cauliflower in a pot of water and bring to a boil.
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3
Boil the cauliflower and potatoes till fork tender, drain.
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4
Put the drained potato and cauliflower back into the cooking pot and place back over heat (this will allow excess water to evaporate while you mash the vegetables).
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5
Add the cream cheese and butter, and mash well.
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6
A few lumps are fine.
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7
Go with your preference.
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8
Salt and pepper the pototo/cauliflower mash to taste and set aside.
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9
Heat olive oil in nonstick skillet over medium heat.
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10
Add onions and carrots and saute for a few minutes till the onions are softened.
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11
Add the ground beef and brown while breaking up with a spatula.
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12
When the beef is nearly brown, add the mushrooms.
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13
Cook until soft, then add the peas.
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14
Add the flour and mix into the beef mixture.
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15
When the flour is well incorporated, add the beef broth and bring to a simmer while stirring.
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16
The mixture will thicken.
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17
Spoon the meat mixture equally into four ramekins.
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18
Top with meat mixture with the potato/cauliflower mixture.
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19
Sprinkle lightly with low fat cheddar cheese.
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20
Bake for about 15 minutes until bubbling at the edges and the cheese is melted and golden.
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21
Allow to cool for a few minutes, then dig in!
