Meat Mixture
1 lb. ground beef
1 tsp. salt
1/2 onion, chopped
2 sprig fresh thyme, leaves removed
1/2 tsp. chopped fresh rosemary
1/3 cup frozen peas
1/4 cup beef broth
2 tbsp. tomato paste
olive oil
Mashed Cauliflower Topping
1/2 head cauliflower, cut into florets -or- frozen cauliflower florets
1 tsp. salt
1 1/2 tsp. garlic powder
2 tbsp. milk (optional) or 4 tbsp. water
1/2 tsp. butter (optional)
1/2 tsp. chopped fresh parsley
1/2 tsp. chopped fresh chives
boiling water
Directions:
- In a medium bowl add salt, onion, thyme and rosemary to the ground beef. Add a drizzle of olive oil and mix well. Set aside.
- In a small bowl, whisk beef broth and tomato paste together.
- Heat a medium saucepan on medium high heat, heat about 1 tbsp. olive oil. Add the marinated meat and let it brown.
- Once, the water is released, cook on high heat until almost all the water has evaporated. Turn heat down to medium.
- Mix in the beef broth/tomato paste mixture in to the ground beef. Cook for about 3-4 minutes.
- Add peas. Stir. Remove from heat and set aside.
- Add cauliflower florets into the boiling water. Keep a rolling boil until the cauliflower is soft, about 10-12 minutes.
- Place the softened cauliflower into a blender. Add salt, garlic powder, butter and milk or water. Blend until it reaches a smooth consistency. Stir in parsley.
- In a ramekin or pie plate, fill the bottom (about 2/3 full) with the meat mixture. Top with mashed cauliflower. Bake at 375 degrees for 25 minutes.
- Remove from oven and add chopped chives. Enjoy!