Shepherds Pie

Shepherds Pie. One of my winter time favorites. This delicious version combines leftover pot roast, carrots, onions, cabbage, and lima beans. This recipe is drenched in deliciousness and you won't regret making it. To give this a healthified spin, the top is made with a mixture of potatoes and cauliflower with a sprinkling of parm. Simple. Easy. Filling. Yum.

-2 Tbs olive oil

-1/2 large onion chopped

-1 1/2 Cups sliced fresh carrots (could use frozen)

-1 cup chopped cabbage

-3 cloves garlic chopped

-sprinkling of fresh or dried rosemary

-salt and pepper

-1/4 Cup apple cider vinegar

-1/8-1/4 cup Liquid Aminos

-2 cups shredded left over pot roast (any meat is fine, or leave it vegetarian!)

-1/2 cup frozen lima beans (as many as you like no specific measurement)

Add oil to a large skillet and sauté onions, garlic, carrots, rosemary, salt, pepper. Cook until softened and browned 5-10 minutes. Add the cider vinegar and liquid amines to the pan to pull all the flavor off the bottom of the pan. Add beef to the pan and mix filling together. Pour 1/2 cup frozen lima beans into pan. Mix well.

Top: Boil 2 large chopped potatoes with skin on, and 1/2 head of cauliflower. Once soft mash with potato masher. Add in 1 Tbs olive oil, salt, pepper, garlic powder. Slather this on top of filling. Sprinkle with parm. Bake at 375 for 25 minutes.