Skinny Shepherd’s Pie

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2 lamb shanks (Though not necessary, for extra flavor and tenderness, you can marinate the shanks for 24 hours in a couple of tablespoons of garlic and rosemary and 1/4 cup buttermilk.)

1 T olive oil

2 medium onions, chopped (about 4 cups)

1-2 turnips, peeled and chopped (about 3 cups)

4 large carrots, chopped (about 2 cups)

3 stalks celery, chopped (about 2 cups)

3 T chopped garlic

1 t kosher salt

1/2 t black pepper

2 T brown rice flour

12 oz mushrooms, any variety, chopped (about 4 cups)

2 T fresh chopped rosemary

1 t dried thyme

1 t dried oregano

1 1/2 c red wine

2 c beef broth or veal broth

3 T tomato paste

1 c grape or cherry tomatoes, chopped

2 c frozen peas

1 T fresh chopped parsley

1 medium russet potato, skin on

1 large or 2 small heads cauliflower

1 t salt

1 T Smart Balance Light

1/4-1/2 c fat-free half and half (or plain, unsweetened almond milk)

1/4 c liquid egg whites

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