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Recipe
Ingredients
- •1 yellow onion
- •3 stalks celery
- •4 ounces mushrooms
- •1 pound ground beef, or lamb
- •1 pound ground chicken
- •1 sprig fresh rosemary
- •2 bay leaves
- •1/2 teaspoon coarse sea salt, to taste
- •1/4 cup arrowroot
- •1 head cauliflower, small
- •1 tablespoon coconut oil
- •1/2 teaspoon garlic powder
Instructions
- 1.Finely chop your onion, celery, and mushrooms.
- 2.Brown your ground beef (or lamb) and chicken in a large pot over medium-high heat along with the onions, celery, rosemary sprigs, and bay leaves. Do not drain that delicious fat off the meat!
- 3.Toss in the chopped mushrooms and cook for an extra 10-15 minutes until the veggies are completely soft and tender.
- 4.Season with salt to taste. Sprinkle in the arrowroot powder, stir vigorously, cook for 3-4 minutes to bind the juices, and remove from heat.
- 5.Fish out the bay leaves and rosemary stems, then dump the meat base into a 9x13 inch casserole dish or lasagna pan. Pat it down firmly with a spatula. Preheat your oven to 375F.
- 6.Steam your cauliflower florets in an inch of salted water for 20 minutes until completely fork-tender. Drain thoroughly.
- 7.Return the dry cauliflower to the pot and blast it with an immersion blender (or mash aggressively) until ultra-smooth.
- 8.Stir in your cooking fat, garlic powder, and salt to build your creamy topping, then spread it evenly over your meat base.
- 9.Bake for 35-40 minutes until the cauliflower topping is bubbling and turning a gorgeous golden brown. Let it rest for 10 minutes before slicing!