Shepherd's Pie

Sauté the chopped onion and celery in olive oil in a dutch oven until they are tender. Transfer the sautéed onion and celery to a small ball and set aside.
Crumble the ground turkey or ground meat of your choice into the dutch oven. Sprinkle the garlic powder, onion powder pepper and ¼ tsp of salt over the meat. Add the water to the pan and begin to cook the meat. Use a wooden spoon or meat masher to stir and break up the meat as it cooks. Cook until the meat is done. Taste the meat. Add another ¼ tsp of salt if you think it is needed.
Pour the meat into a strainer and let the excess water and fat drain away. Pour cold water over the meat to rinse away any fat that may remain.
Transfer the drained meat into a large mixing bowl. Add the sautéed onion and celery to the cooked meat and toss to mix together.
Place the frozen corn and peas into a microwaveable bowl. Microwave on high for 90 sec. Remove the peas and corn from the microwave and transfer them to the bowl with the meat mixture. Toss to mix the peas and corn into the meat.
Transfer the meat and veggie mixture into a casserole dish and spread out into an even layer. Sprinkle 1 tbsp of the grated Romano cheese over the meat layer.

Add the cold water and cornstarch to a small bowl. Mix until you have a smooth cornstarch slurry. Set aside.
Place the beef broth into the dutch oven. Add the gravy master to the broth and begin to heat the broth over medium heat.
When the broth begins to simmer and small bubbles break the surface, add the cornstarch slurry in a constant slow stream as you stir continuously. Continue to heat the gravy until it once again begins to simmer and cook for an additional 1-2 min. The gravy will thicken as it cools.

Cook the packages of frozen riced cauliflower in the microwave on high according to the directions on the package.
Removed the cooked riced cauliflower from the microwave and drain it. Transfer the riced cauliflower to the food processor bowl. You will need 1½ packages of riced cauliflower (18 oz). Put the leftover riced cauliflower in a bowl and refrigerate for later use.
Add the ICBINB light, garlic powder and Romano cheese to the food processor bowl. pulsate until all the ingredients are combined and the riced cauliflower is puréed and smooth. Taste the cauliflower mash and add salt and more garlic powder if needed.

Transfer the meat and veggie mixture to a casserole dish and spread into a even layer. Sprinkle 1 tbsp of the grated Romano cheese over the top of the meat mixture.
Ladle the gravy over the meat mixture. Use a fork and mix in the gravy and then smooth it out into an even layer again. I used about 2½ c of the gravy.
Spread the cauliflower mash over the meat layer, smoothing it out as best as you can. Sprinkle the last tbsp of Romano cheese over the top of the cauliflower mash. Also lightly sprinkle some black pepper over the top as well.
Place the casserole into the oven and bake at 350℉ for 30 min. Remove from the oven when done and let rest for 5 min.
Serve and enjoy. Store leftovers in the refrigerator. They reheat well.

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