The Shepherd Found Another Pie

A healthy take on a Shepherd's Pie with a beef crust and cauliflower instead of potatoes.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 small slice

Ingredients

• 1  lb  extra lean ground beef
• 1⁄3 cup  breadcrumbs, plain, grated, dry
• 1⁄4 teaspoon salt
• 1  egg
• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups  beef stock
• 1  onion, chopped
• 1  egg yolk
• 1  cup low-fat cheddar cheese, Shredded
• 4  cups cauliflower
• 10  ounces  mixed vegetables, Frozen
• 3  tablespoons fat free sour cream

Directions

1. Mix uncooked beef, bread crumbs, salt and egg.
2. Press mixture evenly around bottom and side of ungreased 9 inch pie plate or a 8 x 8 brownie pan.
3. Melt butter in small saucepan over medium heat, whisk in flour.
4. Cook 2 minutes then whisk in beef stock and season with salt and pepper.
5. Thicken 6 to 7 minutes.
6. Preheat oven to 375 degrees F.
7. Boil cauliflower until it becomes soft.
8. Mash while mixing in the sour cream and egg yolk then fold in the cheddar cheese.
9. Pour mixed vegetable into the pie pan on top of the meat crust, pour gravy over the vegetables and then add the mashed cauliflower.
10. Sprinkle paprika lightly over the top.
11. Bake until beef is cooked and the top is slightly browned, about 45 minutes.