Author: Laurie Cromie, BariatricEats.com
- 1 head cauliflower (or 1½ lb. potatoes, peeled and cut into large chunks, for potato topping)
- 2 Tbsp butter or ghee
- 1 tsp spicy mustard
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup beef stock
- ½ cup canned diced tomatoes
- 1 tsp minced garlic
- ½ tsp basil
- ½ tsp dry mustard
- ½ tsp Italian seasoning
- ½ tsp salt
- 1 tsp arrowroot flour (or cornstarch)
- 1 lbs ground beef
- ½ medium onion, diced
- ¾ cups diced carrots
- 2 celery stalks, thinly sliced
- 1 medium zucchini, diced
- Using a steamer insert, steam cauliflower for about 12 to 15 minutes, until tender. (For the potato version, boil potatoes directly in boiling water for 15 minutes, or until tender when pierced with a fork.) Drain water out of pot and put cauliflower (or potatoes) back into the pot. Add butter/ghee, mustard, salt, and pepper. Use an immersion blender or food processor to mix all of the ingredients until smooth.
- In a separate bowl, place all of the sauce ingredients together and use an immersion blender or regular blender until smooth.
- Preheat oven to 350 degrees F.
- In a large skillet, add ground beef over medium heat. Stir to break it up, and cook until it is brown. Drain off excess fat and return to skillet. Add onions, carrots zucchini, and celery. Stir to combine.
- Add sauce, then cover skillet. Allow to simmer for about 10 minutes, or until vegetables begin to soften. Do not overcook, as they will be cooking more in the oven.
- Using a 8X8" or 9X9" baking dish (round or square), pour meat mixture into the dish. Top with cauliflower mash (or potato mash) and spread it out evenly. Bake uncovered in 350 degrees F for 30 minutes.
- Allow to slightly cool before serving, so the topping settles as it cools.
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