Low Carb Shepherd's Pie

Add 1 cup water to instant pot. Add trivet. Remove stem and leaves from cauliflower and add to instant pot. Lock lid; set valve to sealing. Program for manual-high and 8 minutes. Carefully move valve to venting and remove cauliflower to a food processor or blender.

Add butter, garlic, cream cheese, salt, and pepper to blender. Blend until smooth. Set aside. NOTE: Remember to vent your blender if contents are hot.

Remove stem and leaves from cauliflower. Chop into chunks. Add to a large stockpot. Add 2 cups water. Bring to a boil. Reduce heat, cover, and simmer 20 minutes or until cauliflower is soft. Drain and add cauliflower to a blender or food processor. (Or use an immersion blender.)

Add butter, garlic, cream cheese, salt, and pepper to blender. Blend until smooth. Set aside. NOTE: Remember to vent your blender if contents are hot.

While cauliflower is cooking, heat a large skillet over medium heat. Add beef. Cook until beef is browned, about 10 minutes. Stir in frozen peas and carrots and frozen onions. Cook until onions are translucent, about 8 minutes. Stir in worcestershire, garlic powder, pepper, and salt. Sprinkle flour on beef mixture. Stir in broth. Bring to a simmer and let cook until mixture is thickened.

Add beef mixture to a 2 quart casserole dish. Top with mashed cauliflower and spread so the layer is even. Bake at 350 for 20 to 25 minutes.

Prepare cauliflower crust and shepherd's pie as directed but do not bake. Cover tightly and freeze until ready to eat. (A square foil pan is a good choice for freezing, if you don't want one of your dishes held up in the freezer.)

Thaw completely. Preheat oven to 350. Uncover and bake 35-40 min or until bubbly and crust is beginning to brown.