• Preheat oven to 400F.

For the Mashed Potato Topping:

• Add chopped potatoes and cauliflower florets to a large pot and cover with 1" of water. Bring to a boil. Once boiling, heavily salt the water, then reduce to a gentle boil (about medium heat). Let cook for 15 minutes or until everything is fork tender.
  ¾ lb cauliflower florets, 1 lb russet potatoes
• Drain off the water. Transfer potatoes and cauliflower to a food processor along with the butter, greek yogurt, garlic powder and salt. Blend until smooth and creamy.
  ¼ cup unsalted butter, ½ cup full-fat plain greek yogurt, kosher salt, ½ tsp garlic powder

For the Filling:

• Bring a large pan to medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Then, add onion and cook for several minutes until starting to turn translucent.
  olive oil, 1 small yellow onion
• Add ground beef and start breaking it apart into small pieces with your spatula. Season with parsley, rosemary, thyme, salt and pepper. Continue cooking until the ground beef is browned. If there seems to be a lot of excess liquid/grease, drain it off.
  1 lb ground beef or lamb, 2 tsp dried parsley, 1 tsp dried rosemary, 1 tsp dried thyme, kosher salt & black pepper
• Then, add Worcestershire and garlic, stir, and let cook for 1 minute. Add flour and tomato paste, and stir until incorporated.
  1 tbsp Worcestershire, 3 garlic cloves, 2 tbsp gluten free 1-to-1 flour, 2 tbsp tomato paste
• Pour in the broth and add in the frozen veggies. Allow it to come to a boil, then reduce the heat and let it simmer for 5-8 more minutes until the sauce has thickened a bit.
  1 cup beef or chicken broth, 1 cup frozen peas & carrots, ½ cup frozen corn
• Pour filling mixture evenly into a 9x9" baking dish. Then, top with the mashed potato mixture. Spread the mashed potatoes out all the way to the edges of the pan to prevent the filling from bubbling up too much.
• Transfer baking dish to the oven uncovered for about 25 minutes. If your baking dish is filled to the brim, you may want to place a baking sheet on the oven rack below to catch any overflow.
• Let it cool for at least 15 minutes before topping with chopped chives and fresh cracked black pepper. Enjoy!
  chopped chives