Directions

1. Preheat the oven to 375° F

blank

1. Spray a large, nonstick frying pan with nonstick cooking spray.

2. Add the beef to the pan and sprinkle with Rosemary Versatility Seasoning. Cook 7-10 minutes until browned, chopping large chunks into smaller pieces while cooking.

3. While the beef is cooking, chop the vegetables into equal sized chunks.

4. When the beef is finished, pour it into a bowl and set aside.

5. Place the veggies in the pan and sauté on high heat for 3-4 minutes until they are slightly browned.

6. Pour the beef broth and seasoning into the pan and reduce heat to medium. Let veggies sauté until tender- approximately 5-7 minutes depending on what veggies you use,

7. Add the veggies to the beef and gently toss to combine. Pour into a cast iron pan.

blank

1. Cook the cauliflower. The easiest way to do this is to place it in a microwave safe bowl and microwave on high until soft. If using fresh, cook for 3-5 minutes, stirring occasionally. If frozen, it may take less time (because of the high moisture content in frozen cauliflower.)

2. When cooked, drain off any excess water and place the cauliflower, cream cheese and seasonings in a food processor.

3. Pulse on high for 2 minutes until the mixture resembles whipped mashed potatoes.

4. Place dollops of the mixture on the top of the pie and either leave in little "piles" or smooth out over the pie. Cooks choice!

5. Place in the oven for 15 minutes until hot and bubbly.

6. Serve hot and enjoy!