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1
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes.
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2
Transfer the meat to a plate.
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3
Drain any fat remaining in the skillet.
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4
Heat the oil in the skillet over a medium heat.
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5
Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes.
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6
Raise the heat to moderately-high.
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7
Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer.
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8
Return the meat to the pan.
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9
Add the flour and cook, stirring, for 2 minutes.
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10
Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan.
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11
Stir in the peas.
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12
Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
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13
Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces.
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14
Arrange the potatoes in a steamer basket, and steam for 10 minutes.
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15
Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
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16
Mash the vegetables with a potato masher until smooth.
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17
Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
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18
Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
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19
Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
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20
Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus
