In a large saucepan, add a dash of olive oil then add onion and carrots. Sauté vegetables for about 5 minutes then add garlic and peas.
Slice the sausage into coins then add to the saucepan with the vegetables. Cook another 5 minutes on medium/low heat.
Stir in tomato paste and two tablespoons chicken broth. Cook until all the liquid is evaporated. Add 1 tsp salt, and Italian seasoning. Add filling to your baking dishes. Set aside.
Boil chicken broth and add cauliflower adding water if needed to cover completely. Boil until soft.
Using a slotted spoon remove cauliflower and add to a food processor, reserving some of the broth. Add butter/ghee and the rest of the salt and pepper. Pulse until smooth adding a little broth at a time to create a mashed potato like consistency.
Add this to the top of each filling. Bake at 350F for 20 minutes.
Remove from heat and garnish with green parsley. Serve hot.
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