Lighter Shepherd’s Pie

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Hello, all!

How was your Monday?  Anyone still going by their pre-Daylight Savings “body time”?  (Mom?)

I think I’ve adjusted, although the sky was dusky when I left work today.  Very strange.

My favorite part of the drive home today was a guy with a license plate that read “TEXTL8R”.  I wanted to slow clap for him.

Question: Is anyone else bawling over the commercials about texting & driving?  I’m gone after 10 seconds.  The only thing that can make me cry faster is thinking about the movie Up.  But seriously, don’t text and drive.  Not worth it.

On a lighter note, we had a great Halloween last week, with friends over, spooky decorations, too much candy, and GREAT costumes.

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Do you know who we were? (Belle, Amy Farrah Fowler, Flo from Progressive, Mayhem from All State, Google Maps, owl, and Indiana Jones!)

I really enjoyed being Belle, especially since she was my beloved doll-pillow that I hugged to sleep from kindergarten through elementary middle high school college.

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I want to share a recipe that is great for this time of year.  It’s comfort food that’s a little better for you — in case you indulged in way too much fun-size candy like I did.

The mashed potatoes have a healthy addition of cauliflower.  David and I both honestly loved it.  You can taste that it’s lighter, but in a good way.  Heavy isn’t what you want to feel after supper, right?

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Also, this recipe is easy as pie!

I hope you give it a try!

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Lighter Shepherd’s Pie
Recipe from Iowa Girl Eats

Ingredients
Topping:
2 large potatoes, chopped
1 head cauliflower, chopped
2/3 cup milk
2 Tablespoons butter
salt & pepper

Filling:
1lb ground beef
1/3 cup onion, chopped
2 garlic cloves, minced
salt & pepper
3 Tablespoons flour
1 Tablespoon tomato paste (I subbed ketchup)
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley

Wash potatoes and cauliflower and chop into 2″ pieces.
Bring water to boil in large pot.  Place potatoes in boiling water for 5 minutes.
Add cauliflower on top of the potatoes and cook for an additional 10 minutes, or until potatoes and cauliflower are very tender.
Pour into a large food processor fitted with a whipping blade, or a large bowl if using a mixer.
Melt butter and warm milk in a saucepan or in the microwave, and add to the potatoes and cauliflower. Add salt & pepper to taste, then process until very smooth.
Preheat oven to 400 degrees.
Brown ground beef, onions, garlic, salt, and pepper in a large skillet over medium-high heat.
Drain, then return to the skillet. Sprinkle in flour, stir well and cook for 1 minute.
Add tomato paste, Worcestershire sauce, soy sauce and chicken broth to the skillet.
Bring to a boil, then lower heat and simmer for 5-6 minutes, or until sauce is thick. Add frozen vegetables and more salt and pepper, to taste.
Pour mixture into a large, oven-proof casserole dish. Top with mashed potatoes, salt, and pepper.
Place casserole dish on a foil-lined sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown.

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P.S. — I’m always jealous of other food bloggers’ action shots of their food prep.  I asked David to help me get an action shot of piling the potatoes on top of the veggies.  This is the best picture we got.  The only action is a blurry orange spatula…..ahahaha, we tried.

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