Shepherd's pie

Ingredients:

• 450 g lean ground beef (less than 10% fat)
• 2 teaspoons olive oil
• 2 medium onions, chopped (about 3 cups)
• 3 medium carrots, diced (about 1.5 cups)
• 250 g of sliced ​​champignons
• 2 tsp chopped fresh thyme leaves or 1 tsp dried
• 2 tbsp. flour
• 1 cup lightly salted beef broth
• 1 teaspoon of salt
• 1 cup frozen peas
• 700 g of potatoes
• 1 small head of cauliflower (about 900 g), cut into individual florets
• 2/3 cup skim milk
• 2 tbsp (30 g) butter

Preparation:

1. In a large nonstick skillet, brown the ground beef over medium heat, stirring occasionally, for about 5 minutes. Transfer to a plate. Drain any remaining fat from the skillet.
2. Heat olive oil in a skillet over medium heat. Add the onion and carrot and cook, covered, until the vegetables begin to soften, about 8 minutes. Increase the heat to medium-high. Add the mushrooms and thyme and cook, uncovered, stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 more minutes.
3. Return the ground beef to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer, scraping up any browned bits. Stir in the peas. Pour the mixture into a shallow baking dish (approximately 28 cm by 23 cm).
4. Preheat the oven to 180°C. Wash the potatoes with a brush and cut into 5cm pieces. Place them in a steamer basket and steam for 10 minutes. Add the cauliflower. Cook for about 15 more minutes, until the vegetables are tender in the steamer (to check for doneness, pierce with the tip of a knife). Mash them with a potato masher until smooth. Heat the milk, butter, remaining 1/2 teaspoon of salt, and a pinch of pepper and stir into the potato mixture.
5. Spread the potato mixture over the meat sauce and bake until heated through, about 25 minutes.