Ingredients
Base:
avocado or olive oil, as needed
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
3 cloves garlic
1 lb ground beef
1/2 tsp dried oregano or Italian seasoning
pinch smoked paprika
2 tsp chopped fresh thyme (omit if using Italian seasoning)
1-2 tsp worcestershire sauce (start with 1, add more as desired)
1/2 cup frozen peas
sea salt and black pepper, to taste
Cauliflower Crust:
1 head cauliflower, chopped
1 large clove garlic
1 tbsp butter or ghee (use coconut oil for dairy-free)
pinch sea salt
1/4 cup grated parmesan cheese (optional)
Instructions
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Preheat oven to 400F. Heat a drizzle of oil to medium in a sautee pan.
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Fill a small pot with 2″ of water and place a steamer basket on top. Cover and bring to a boil. (Alternately, bring a large pot of water to boil to boil instead of steam).
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Add onion, carrot and celery to sautee pan. Season lightly and cook until turning translucent. Stir in garlic and cook another 10-15 seconds.
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In the meantime, once water is boiling add cauliflower and garlic clove to steamer basket or pot and steam or boil until soft, about 10-15 minutes. Drain well.
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Once vegetables are softened, add beef, season with salt,and pepper and all dried spices and cook until no longer pink.
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Stir in thyme, worcestershire sauce and frozen peas. Cook until peas are soft.
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Transfer meat mixture to a casserole dish. Once cauliflower is soft, remove from steamer basket and mash or process with butter and a pinch of salt until soft. Spread over top of meat mixture and top with cheese. Bake in oven for 15 minutes,broiling for the last 2 until cheese is bubbly and turning golden.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 393
- Sodium: 515.5 mg
- Fat: 22.6 g
- Carbohydrates: 22.6 g
- Fiber: 7.5 g
- Protein: 27.3 g
- Cholesterol: 84.7 mg
