Veggie Loaded Easy Cottage Pie

• 1 Large Onion
• 2 Large Carrots
• 1 Large Parsnip
• 1 Tablespoon Oil
• 1 pound Lean Ground Beef
• 2 Tablespoons Tomato Puree
• 1/2 cups Low Sodium Chicken Stock
• 1 can (15 Oz. Size) Chopped Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Ketchup
• 1 cup Frozen Peas
• Salt And Pepper, to taste
• 1- 1/2 pound Starchy Potatoes
• 1 pound Cauliflower Florets
• 1/4 cups Low Fat Milk
• 2 Tablespoons Butter, Divided

1. Make the filling by chopping the onions, carrots and parsnips into bite-sized cubes.
2. Heat oil in a large skillet and cook vegetables on medium-high heat until starting to soften.
3. Add beef and continue cooking until meat is browned and vegetables are cooked, about 510 minutes.
4. Stir in tomato puree, allowing it to roast for a minute before pouring chicken stock into the pan.
5. Scrape the bottom of the pan with a wooden spoon to get the browned bits off.
6. Allow liquid to come to a boil before adding canned tomatoes, Worcestershire sauce and ketchup.
7. Simmer on medium-low heat for 510 minutes or until sauce is starting to thicken.
8. Stir in peas and season with salt and pepper.
9. Transfer to a 9x13 inch casserole dish and allow to cool completely.
10. In the meantime, make the topping.
11. Peel and dice the potatoes and cut cauliflower into florets.
12. Bring a large pot of salted water to the boil and cook the vegetables until tender, about 15 minutes.
13. Drain well and mash with the milk and 1 tablespoon butter.
14. Preheat oven to 420 degrees F (215 degrees C).
15. Spoon cauliflower topping over the cooled filling, smoothing with the back of a spoon.
16. Chop up the remaining tablespoon of butter and dot it evenly over the topping.
17. Bake for 2530 minutes or until golden brown on top.

onion, carrots, oil, ground beef, tomato puree, chicken, tomatoes, worcestershire sauce, ketchup, frozen peas, salt, starchy, cauliflower, low fat milk, butter

Taken from tastykitchen.com/recipes/main-courses/veggie-loaded-easy-cottage-pie/ (may not work)