NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 cup Yellow onion

0.5 cup Carrots

0.25 cup Frozen peas

1 tbsp Tomato paste

0.5 cup Beef broth

1 tsp Fresh thyme

0 tbsp Extra virgin olive oil

0.5 medium Russet potato

1 cup Cauliflower florets

0 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced onion, carrots, and minced garlic to the skillet, sautéing for 5 minutes until the vegetables soften.

• 4

  Increase the heat slightly and add the ground beef to the skillet, breaking it apart with a spatula until browned and cooked through.

• 5

  Stir in the tomato paste, sea salt, black pepper, and fresh thyme, cooking for 1 minute to wake up the flavors.

• 6

  Pour in the beef broth and add the frozen peas, then simmer for 5-7 minutes until the liquid has reduced into a thick, glossy sauce.

• 7

  Drain the boiled potato and cauliflower, then return them to the pot and mash thoroughly with the ghee until smooth.

• 8

  Spread the mash evenly over the beef mixture in the skillet and use a fork to create textured ridges on top.

• 9

  Place the skillet under the broiler for 3-5 minutes until the peaks of the mash are beautifully toasted and golden.