Healthy Shepherd's Pie

So after my crustless-mini-quiches yesterday, I got busy again to make a Shepherd's Pie. I based it on a recipe using the extra lean ground beef from the Meat Surprise bag. I had leftover chopped veg from the egg bakes: asparagus, onion, yellow pepper & pickled jalapeños- I added the other half of onion, pepper & 6 crushed garlic cloves. I wanted to clean our freezer too. We had 🌽, edamame and cauliflower. I thought we had peas, so edamame was a substitute. We had a little bit of mini potatoes to use, & I knew it wasn't enough to use those for the mash, so I used the frozen cauliflower and threw in 4 chopped raw carrots all into the Instant Pot! ( W 1 1/2 cups of beef broth) I wanted a rusted mash with slightly chunky carrots- turns out M says that is called a "Stoemp". Meanwhile, threw the beef into a skillet with the chopped veg for a bit. Then some Lea & Perrins, rest of broth, salt & pepper, dried thyme & the frozen 🌽 & edamame. Layered the beef into my 9×13 dish, spread the "stoemp" around on top with a 1/2 cup of the shredded cheddar cheese 🧀 from the dairy bag. I then spooned some parmesan cheese on top & realized this was a fantastic opportunity to use up 4 little packets of cracker crumbs I've been holding onto. Triscuit Rosemary, Dill & something balsamic, plus veggie thins. Ta-dah!!! I am thrilled with using up what we have for this meal. It was perfect for a rainy day. Definitely feels like fall, but in August.