Cottage Pie Stuffed Potatoes {Reduced Carb}

INGREDIENTS:

3 russet potatoes of equal size, fully cooked

1 cup frozen cauliflower florets, cooked until tender

16 sprays of I Can't Believe It's Not Butter

2 tbs light sour cream

kosher salt & freshly ground black pepper

1/4 tsp garlic powder

1/4 cup of fresh chives, chopped

1 tbs olive oil

10 baby carrots

1/2 cup of chopped onion

1 lb 93% ground beef, at room temperature and both sides should be seasoned with kosher salt

3 tbs Worcestershire sauce

2 tbs tomato paste

1 1/2 tsp dried thyme

1 tbs madeira wine

1/2 cup frozen peas

1. Cut 1/2 inch thick slice off the top of each potato. Scoop out flesh leaving a little on the sides and bottom for support. Measure out 1 cup of the scooped potato. Mash 1 cup cooked potato, cooked cauliflower, the sprays of I can't believe it's not butter, sour cream, salt, pepper, garlic and chives. Set aside.

2. In a skillet heat the oil over medium heat. Saute carrot and onion, seasoned with some kosher salt, until 10 minutes or until browned and tender. If the skillet gets dry, add some drops of water to avoid using more oil. Add beef. Break up and brown, about 4 minutes. It doesn't have to be completely cooked through. Keep it a little undercooked b/c lean meat can toughen. Push meat to one side of the skillet. Add tomato paste to the open area and let it loosen. Add Worcestershire sauce through wine and 1 cup water. Bring to boil. Reduce heat and cook until sauce is coating everything and still a little. Taste. Add up to 1/2 tsp salt if needed. Add frozen peas. Stir.

3. Stuff the potatoes with the meat mixture, top with the mashed potatoes, sprinkle with touch of paprika if you want and broil until the tops are browned.