Serves 6
Ingredients:
600g minced beef
½ tbsp coconut oil
1 onion diced
1 medium carrot chopped
½ cup frozen peas (very important that they are frozen as the blanching process lowers the carb count)
2 cups beef stock
2 tsp Coconut Aminos
1 tbsp tomato paste
1 tsp dried thyme (can use fresh if you have)
¼ tsp Xanthan Gum
2 tsp dried parsley (can use fresh if you have)
500g chopped cauliflower
4 tbsp cream cheese
1 cup white cheddar cheese
1 tbsp butter
Method:
- Pre-heat your oven to 180C.
- Fry ground beef in coconut oil. Once browned add onion and simmer until onions become translucent.
- Add peas, carrots, beef stock, tomato paste, Worcestershire sauce, thyme, and xanthan gum. Season with salt and pepper and bring to a simmer.
- Cover on a low heat and cook for 15 minutes and then uncover and continue to simmer until your gravy thickens.
- Steam your cauliflower while the filling is cooking. I like to use frozen cauliflower for a mash as it’s easy to have on hand. Make sure you steam until the cauliflower is very soft.
- You can use a stick blender or a food processor or even mash well by hand. Mash the cauliflower together with the cream cheese and butter. Season with salt and pepper.
- Mix in the grated cheese.
- Place your mince mixture in a greased casserole dish. Spoon over the cauli mash. Place in the oven and bake for 40 minutes or until it gets golden brown on top.
