In a large Dutch oven, brown the meat, drain the grease, and set the meat aside in another bowl.

Over low heat add the olive oil to the bottom of the Dutch oven scraping any browned bits of meat from the bottom. Sauté the onion and garlic for 5 minutes until the vegetables begin to soften.

Add the celery, carrots, zucchini, and frozen peas. Stir to combine. Add the salt free vegetable stock, paprika, and chili powder and simmer the vegetables on low minutes for 15 minutes.

Add the meat back into the Dutch oven, and stir in the cream to combine.

Add the low sodium mashed potatoes to the top of the shepherd’s pie in an even layer.

Set your oven to ‘Broil’ (I set mine to high) and brown the top for 5 or 10 minutes (always watching, so its doesn’t burn!) of the mash until it becomes crispy on top, and the shepherd’s pie is bubbling around the edges. I add a little paprika to the top for color as well.