NUTRITION

SERVINGS

INGREDIENTS

7 oz grass-fed ground beef (93% lean)

0.5 cup Yukon gold potato

0.5 cup cauliflower florets

0.25 cup carrots

0.25 cup yellow onion

0.25 cup frozen peas

1 tsp extra virgin olive oil

1 tbsp tomato paste

0.25 cup beef bone broth

1 clove garlic

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the peeled, cubed potatoes and cauliflower florets in a pot of boiling water and cook for 12-15 minutes until very tender.

• 3

  While the vegetables boil, heat the olive oil in a large oven-safe skillet over medium heat.

• 4

  Add the diced onion and carrots to the skillet, sautéing for about 5 minutes until they begin to soften.

• 5

  Add the grass-fed ground beef to the skillet, breaking it apart with a wooden spoon and browning it thoroughly.

• 6

  Stir in the minced garlic, tomato paste, dried thyme, sea salt, and black pepper, cooking for another 60 seconds until fragrant.

• 7

  Pour in the beef bone broth and add the frozen peas, simmering for 3-4 minutes until the liquid has reduced and thickened into a light gravy.

• 8

  Drain the potatoes and cauliflower, then mash them together using a potato masher or fork until smooth and creamy.

• 9

  Spread the potato-cauliflower mash evenly over the beef and vegetable mixture in the skillet.

• 10

  Place the skillet in the oven and bake for 15-20 minutes until the topping is lightly golden and the filling is bubbling.