Recipe of the day - Lo-carb Shepherd's Pie

Michael has been trying to do a lo-carb diet lately.  He's been pretty successful at it, but my only problem is finding recipes that work for his diet that aren't either A) boring or B) have strange ingredients that I don't keep in the pantry.  So, I decided to adapt one of our favorite dishes to lo-carb.  Granted it was a risk.  I didn't know how it would turn out.  Fortunately, it ended up being pretty good and we will do it again definitely.

2 lbs ground turkey
2 bags of frozen cauliflower
1/2 cup milk
1/2 bag of frozen peas
1 cup chopped mushrooms
1/2 cup chopped red onion
salt
pepper
Grated Parmesan cheese
Shredded Parmesan cheese

Brown ground turkey in a saute' pan until cooked through.  Drain on a papertowel lined plate, reserving a small amount of oil in the pan.  Saute the onions and mushrooms until the onions start to soften.  Combine turkey, onions, mushrooms, salt and pepper to taste in a bowl and mix thoroughly.

Cook cauliflower according to package directions.  Don't worry about over cooking them because you want them nice and soft.  Drain and then mash them in a bowl, adding milk as needed.  You want these to be as close to the consistency of mashed potatoes.  They will not look like mashed potatoes, but will come close.

Spread the turkey mixture on the bottom of your pyrex.  Use a large spoon to even the mixture out.  Then spread all of the mashed cauliflower on top of that.  There should be enough to cover the entire pan.  Sprinkle that with the grated Parmesan and finally top with shredded Parmesan.

Bake at 350 for 30-40 minutes, uncovered.

Enjoy!