Ingredients
- 2 Tbsp. coconut oil
- 1 large onion, chopped
- 1/2 lb. bacon, chopped
- 3 large carrots, diced (~ 2 cups)
- 4 celery ribs, diced (~ 2 cups)
- 2 medium zucchini, diced
- 2 cups frozen peas
- 1/3 cup tomato paste
- 2 1/2 lbs. grass-fed ground beef
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 cup chicken broth
- 3 heads cauliflower florets
- 1/2 cup grass-fed butter, or ghee
- Sea salt to taste
- Fresh parsley, chopped (for topping)
Instructions
- Preheat oven to 375ºF.
- Melt coconut oil over medium high heat in a large sauté pan.
- Add onion and cook until softened (about 3 minutes). Add bacon, tossing occasionally until starting to crisp. Stir in carrots and celery. Once they begin to soften add zucchini.
- After a few minutes, add tomato paste, salt, pepper, paprika, and thyme and stir to combine.
- Crumble in ground beef and cook until no longer pink.
- Pour in broth, lower heat and allow to simmer until broth reduces (~5 minutes).
- While meat and veggie mix simmers, steam cauliflower florets. Once tender, remove from heat and place in a medium pot or bowl. Add butter and puree. You may use an immersion blender, a food processor, or a potato masher. Salt to taste.
- Add meat and veggie mix to a 15″ x 10″ baking dish. Top with cauliflower mash and evenly spread with a spatula.
- Place in the oven for about 25 minutes.
- Remove from oven and allow to cool for 5 minutes. Sprinkle with fresh parsley and serve.
Notes
To make in a 9″ x 13″ dish, reduce ingredients by about 1/4 to 1/3.
I like to place a rimmed baking sheet on the rack below the baking dish in case some bubbles over while cooking.