Shepherd'S Pie

• 10 oz potatoes, peeled and diced
• 1 None small cauliflower, divided into florets
• 2 tbsp oil
• 1 lb beef stew meat, cut into cubes
• 2 None carrots, peeled and cubed
• 1 None red onion, peeled and finely diced
• 1 tsp tomato paste
• 1 tbsp all purpose flour
• 3/4 cup beef stock
• 1 None small head of broccoli, divided into florets
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• 4 sprigs parsley, chopped (more for garnish)
• 1/4 cup low-fat cream cheese
• 1/2 bunch scallions
• 1 pinch grated nutmeg

1. Cook the potatoes in a large pot of salted water for about 20 minutes. Add the cauliflower about halfway through the cooking time. Preheat the oven to 400u0b0F.
2. Meanwhile, heat the oil in a large pan and sear the beef all over. Remove the beef, then add the carrots to the pan and saute briefly. Add the onions, cook for about 1 minute, then stir in the tomato paste. Sprinkle in the flour, stir well, and saute briefly. Pour in the stock and stir well. Add the broccoli, Worcestershire sauce, thyme, parsley, and beef. Simmer for 10 minutes, seasoning to taste.
3. Drain the cauliflower and potatoes, stir in the cream cheese and mash well. Add the scallions and nutmeg and season to taste.
4. Pour the beef filling into large ovenproof dish (or 4 small ones) and spread the mashed potatoes over it. Bake the pie for 20-30 minutes and serve garnished with parsley.

potatoes, cauliflower, oil, beef stew meat, carrots, red onion, tomato, flour, beef stock, head of broccoli, worcestershire sauce, thyme, parsley, lowfat cream cheese, scallions, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/19053 (may not work)