NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 medium potato

1 cup cauliflower florets

0.5 tbsp ghee

0.25 cup carrots

0.25 cup frozen peas

0.25 cup yellow onion

1 clove garlic

1 tbsp tomato paste

0.5 cup beef bone broth

1 tsp coconut aminos

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel and dice the potato, then place in a pot with the cauliflower florets and cover with water.

• 2

  Bring to a boil and cook for 12-15 minutes until very tender; drain well.

• 3

  Mash the potato and cauliflower with the ghee and half of the sea salt until smooth and velvety.

• 4

  While the vegetables boil, preheat your oven to 400°F (200°C).

• 5

  In a large oven-safe skillet over medium-high heat, brown the ground beef with the diced onion, breaking it up with a spatula.

• 6

  Add the diced carrots and minced garlic, sautéing for 3-4 minutes until the vegetables begin to soften.

• 7

  Stir in the tomato paste, bone broth, coconut aminos, thyme, remaining sea salt, and black pepper.

• 8

  Simmer the mixture for 5-7 minutes until the sauce has thickened into a rich gravy, then stir in the frozen peas.

• 9

  Spread the meat mixture into an even layer in the skillet (or transfer to a small baking dish).

• 10

  Top with the root vegetable mash, smoothing it to the edges and using a fork to create decorative peaks.

• 11

  Bake for 15-20 minutes, then broil for 2-3 minutes until the peaks are golden brown.