Cauliflower-Topped Shepherd’s Pie

Directions

• Preheat oven to 350ºF (177ºC).
• Place cauliflower florets in a medium-sized saucepan, cover with water, and bring to a boil. Let the florets boil until they are soft, about 15 minutes.
• While the cauliflower is boiling, heat half of the olive oil in a large frying pan over medium heat. Add the onions and garlic, and cook for 5 minutes or until the onions are translucent.
• Add the meat, and cook until browned.
• Add the mushrooms, carrots, celery, Italian seasoning, and salt. Continue to cook for a few minutes until the meat is cooked. Remove from heat.
• Drain the cauliflower and discard the cooking water. Return the cauliflower to the pot and add the other half of the olive oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree.
• Transfer the meat mixture to a casserole or pie dish and distribute it into an even layer. Top with the cauliflower mash and spread it evenly across the top.
• Place in the oven and bake for 20 minutes. Turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven and serve. Enjoy!