Ingredients
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2 cups Mashed Cauliflower (recipe below)
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2 tbsp Olive Oil
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1 Small Onion (diced; ~1/2 cup)
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1/2 cup Carrots (diced) *Optional (omit for lower carbs
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1/2 cup Green or Red Bell Peppers (diced)
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1 lb Ground Beef (or Ground Bison) * (Vegan) Beyond Beef Plant Based Ground Beef
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1/2 tsp Sea Salt
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1/4 tsp Black Pepper
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1 cup Beef Bone Broth (or regular beef broth)
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1 tbsp Worcestershire sauce or Coconut Aminos
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2 tbsp Tomato Paste
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1/2 tbsp Italian Seasoning
Directions
Make the mashed cauliflower
Steam or pressure cook 1 head of cauliflower
until it becomes soft.
In a mixing bowl or food processor add
cauliflower florets, butter, garlic powder and sea salt. (Chives, cream cheese
or other seasoning optional).
Blend or mash until it has the same
consistency as mashed potatoes, then set aside.
Make the filling
Preheat the oven to 400 degrees F (204 degrees
C).
In a skillet add oil on medium heat. Add the
onions, carrots, and peppers. Sauté for 6-10 minutes, until lightly browned and
set aside.
In a separate skillet brown meat, season with
salt and pepper. Cook for 7-10 minutes, breaking apart the meat as you go.
Stir in the broth, coconut aminos, tomato
paste, and Italian seasoning. Bring to a boil, then simmer, uncovered, for
about 5 minutes, until most of the liquid evaporates and you have meat in a
thick sauce. Remove from heat.
In a medium casserole dish combine meat and
vegetables.
Use a spatula to evenly spread cauliflower
mash over your meat and veggies
Bake for 10-15 minutes, until the edges are
bubbly.
If desired, place under the broiler for 2-4
minutes, until the edges are golden brown.
Recipe Note
Add minced chives to finsih off this wonderful dish.