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In a large, deep skillet, brown beef and onion.
Add diced tomatoes, tomato sauce pepper, ½ tsp salt, garlic, chick pea flour and drained green beans.
Stir mixture and heat through. Mixture should thicken a bit as it heats.
Pour the shepherd’s pie filling into a large greased, 2 quart casserole.
In a small mixing bowl, stir cauliflower, egg together, ¼ tsp salt.
Cover the filling with the cauliflower mixture and sprinkle with parley.
Sprinkle the shredded cheese over the top.
Bake at 350 degrees or until casserole is hot and bubbly.