Blond & Black Shepherd’s pies (Low Carb)

Directions

1. mashed roasted cauliflower: distribute the large sections of cauliflower on a baking sheet covered with parchment, drizzle with EVOO and coriander, then roast to light brown in a 450F oven (ca. 25 min)
2. mashed roasted cauliflower: process the slightly cooled cauliflower into a fine rice, add the sour cream, parmesano, and garlic, then process them together until smooth
3. partially caramelize the onions in EVOO and then add the peppers and continue to cook over med-high heat
4. when the peppers are lightly softened, remove half of the mixture to a bowl for later
5. to the remaining onion/pepper mixture, add the carrots, the broccoli, the turkey, and half of the white beans; mix thoroughly and heat through
6. add the desired spices and herbs (basil, coriander, white pepper, Italian Seasoning, and thyme)
7. add the refried white beans and mix thoroughly
8. place the meat and vegetable mixture into a 9x9 baking dish, top with half of the mashed cauliflower
9. put the reserved onion/pepper mixture into the pan, add the sausage, the other half of the white beans and the black beans; mix thoroughly and heat through
10. add the desired spices and herbs (cayenne, pepper flakes, fennel seeds, black pepper)
11. add the refried black beans and mix thoroughly
12. place the meat and vegetable mixture into a 9x9 baking dish, top with the remaining mashed cauliflower
13. cover both with an aluminum foil tent and bake at 350F for 40 minutes
14. remove the foil and top each with cheddar, return to the oven for a final 10 minutes