Take my old recipe for Turkey Mince Shepherd’s Pie, replace the mince with beef and pork if you choose, and make a cauliflower mash in place of the potatoes. You won’t miss those potatoes, friends. This I do solemnly swear. This is guilt free comfort food, remember?
This is the grater I use for the carrots and parmesan in this recipe: Microplane Gourmet Series Hand Graters
Footnote to this post: In the comment section, Alison asks a great question about chicken bouillion/concentrate that makes me wanna feature my thoughts here for everyone.
Alison, I’ve been using a liquid chicken broth concentrate from Kitchen Accomplice that is certified gluten free. You are so right on about the weird ingredients. There are WAYYYYY too many chicken bouillons, broths, and concentrates that have weird ingredients, preservatives, and GLUTEN. Yuck. Check your labels carefully, and THEN you have to taste test to find a brand you love.
- 2 cups of fresh Cremini mushrooms, chopped
- 2 tablepoons olive oil
- 1 finely chopped brown, yellow, or vidalia onion
- 6-8 baby carrots, shredded
- 1-2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon or a cube of gluten free chicken bouillon, smashed into powder
- Salt and pepper to taste
- 1 head of cauliflower cut into chunks
- 1/4 cup cream cheese
- 1/4 cup heavy cream
- Salt for seasoning
- 1/2 cup grated fresh parmesan
- On medium high heat, sauté mushrooms in 1 tablespoon of olive oil, until nice and browned. Set aside.
- Sauté onion in 1 tablespoon of olive oil until soft, about 8 minutes. Add in carrot, garlic, parsley, onion salt, garlic salt, thyme and oregano, and sauté another 5-10 minutes until soft. Set aside with mushrooms.
- Sauté ground beef and pork, stirring meat until it is minced and cooked through. Drain and put back into the pan. Add in the chicken bouillon and mix evenly. Add in mushrooms and onion mixture and mix evenly. Season with salt and pepper to taste if necessary.
- Preheat oven to 350 degrees. Meanwhile, boil the cauliflower in a large pot of water for 8-11 minutes, until tender when pierced with a fork. Drain well, press as dry as possible with paper towels. In a blender or food processor, place cauliflower, cream cheese, and heavy cream. Process into the consistency of mashed potatoes, seasoning with salt halfway through and adding more liquid if necessary.
- Transfer the meat mixture into a deep casserole dish. Spread cauliflower mash over the meat and top with thin coat of freshly grated parmesan.
- Bake for 30-40 minutes, or until parmesan is lightly golden on top.