My secret ingredient to make this low carb dish.. cauliflower instead of mashed potatoes! A perfect healthy dinner perfect for upcoming St Patrick's day! ♥
Ingredients ♥
3 lbs of turkey ground beef
2 large carrots, grated or finely chopped
1 large onion, finely chopped
1 tbsp dried crushed rosemary
1 tbsp dried thyme
5 cloves of garlic, minced or pressed
2 tbsp worcestershire sauce
6 oz tomato paste
a few glugs of red wine, approximately 3/4 cup, you can also substitute this with beef broth
olive oil
salt and pepper
2 large heads of cauliflower
Directions ♥
Prepare the cauliflower mash: separate the heads of cauliflower into florets. This method is a good start if you haven’t worked with cauliflower before.Place the florets in a a large pot with a tight fitting lid and add water until there is about an inch in the bottom of the pot. Put the lid on, turn the heat to medium high and allow the florets to steam until they are all fork tender (check the stalks too… the fork should easily pierce them). Drain the water from the pot, turn the heat down slightly and allow the remaining water to steam from the pot and the cauliflower. Watch it closely so they don’t burn. This step isn’t necessary, but it will give you a thicker end result.
Place the steamed florets into a food processor with a pat of butter, a pinch of salt and puree until smooth. You may need to do a couple batches and stop the processor occasionally to scrape the sides down or tamp down unruly pieces of cauliflower. When it’s smooth, place the mash in a bowl and set aside. You can do this step ahead of time and keep the mash in the fridge if you like.
Preheat your oven to 400 degrees F. Brown the turkey ground beef with a little bit of olive oil over medium-high heat. When it’s cooked through, remove the beef from the pan and drain off the fat.
Saute the onions and carrots in the pan until they are tender. Add the herbs, garlic, and tomato paste, then add the cooked ground beef. Stir until everything is well combined. Turn the heat down slightly and add the worcestershire sauce and the wine (or beef stock). Simmer until most of the liquid is reduced. Adjust seasonings to taste at this point.
Put the meat and veggies in the bottom of a glass baking dish.( I like to use grandmas iron skillet!) You might have to use two dishes unless you halved the recipe. Spoon the mash on top and use a spatula or the back of a spoon to smooth it into an even layer. Bake for 20 minutes, allow to cool slightly and serve.♥
Ingredients ♥
3 lbs of turkey ground beef
2 large carrots, grated or finely chopped
1 large onion, finely chopped
1 tbsp dried crushed rosemary
1 tbsp dried thyme
5 cloves of garlic, minced or pressed
2 tbsp worcestershire sauce
6 oz tomato paste
a few glugs of red wine, approximately 3/4 cup, you can also substitute this with beef broth
olive oil
salt and pepper
2 large heads of cauliflower
Directions ♥
Prepare the cauliflower mash: separate the heads of cauliflower into florets. This method is a good start if you haven’t worked with cauliflower before.Place the florets in a a large pot with a tight fitting lid and add water until there is about an inch in the bottom of the pot. Put the lid on, turn the heat to medium high and allow the florets to steam until they are all fork tender (check the stalks too… the fork should easily pierce them). Drain the water from the pot, turn the heat down slightly and allow the remaining water to steam from the pot and the cauliflower. Watch it closely so they don’t burn. This step isn’t necessary, but it will give you a thicker end result.
Place the steamed florets into a food processor with a pat of butter, a pinch of salt and puree until smooth. You may need to do a couple batches and stop the processor occasionally to scrape the sides down or tamp down unruly pieces of cauliflower. When it’s smooth, place the mash in a bowl and set aside. You can do this step ahead of time and keep the mash in the fridge if you like.
Preheat your oven to 400 degrees F. Brown the turkey ground beef with a little bit of olive oil over medium-high heat. When it’s cooked through, remove the beef from the pan and drain off the fat.
Saute the onions and carrots in the pan until they are tender. Add the herbs, garlic, and tomato paste, then add the cooked ground beef. Stir until everything is well combined. Turn the heat down slightly and add the worcestershire sauce and the wine (or beef stock). Simmer until most of the liquid is reduced. Adjust seasonings to taste at this point.
Put the meat and veggies in the bottom of a glass baking dish.( I like to use grandmas iron skillet!) You might have to use two dishes unless you halved the recipe. Spoon the mash on top and use a spatula or the back of a spoon to smooth it into an even layer. Bake for 20 minutes, allow to cool slightly and serve.♥
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