Ingredients

The following ingredients have 4 Servings
  • 1 medium head of cauliflower (cut into florets)
  • 2 medium carrots (cut into 1-inch chunks)
  • 1/4 cup ghee (or coconut oil for AIP)
  • 1/2 tsp salt
  • 1 tbsp ghee (or coconut oil for AIP)
  • 1/2 onion (diced)
  • 2 stalks celery (diced)
  • 1 carrot (chopped)
  • 2 garlic cloves (minced)
  • 1 lb ground beef (or ground lamb)
  • Salt & pepper, to taste (omit pepper for AIP)
  • 1/2 cup bone broth (or beef broth)
  • 2 tbsp tomato paste (omit for AIP)
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tbsp arrowroot starch

Instruction

  • Boil water in a large pot over medium high heat.
  • Add the carrots and simmer for 5 minutes.
  • Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and fork tender.
  • Drain, and place in a food processor. Add ghee and salt, and process until everything turns smooth.
  • Preheat oven to 400 degrees F.
  • Heat ghee in a large oven-safe skillet over medium high heat.
  • Add onion, celery, and carrot, and cook stirring for 5 minutes.
  • Add minced garlic and stir for 1 minute until fragrant.
  • Add the ground beef with salt and pepper, and cook until browned (~7 minutes), breaking it up with a wooden spoon. Stir in tomato paste.
  • In a separate bowl, whisk together broth, apple cider vinegar, rosemary, thyme, and arrowroot starch.
  • Pour over the beef and simmer for 5 minutes until the sauce reduces and thickens.
  • Remove from heat, then top with mashed carrot and cauliflower, spreading it out evenly and smoothly over the meat mixture with a spatula.
  • Bake for 20 minutes in the oven until the topping turns golden brown and the meat layer starts bubbling up.
  • Cool for 10 minutes before serving.