Happy Tuesday all! I feel like it’s been a while since I’ve written a post..but I am back! I hope you guys had an awesome Halloween weekend. We had another rainy few days in Texas, which I really didn’t mind. It makes for a really cozy weekend, and since we don’t live in a house anymore, we don’t need to go outside to do yard work. It does mean we watch a lot more Netflix than we used to, but I’m not complaining. I had every intention to post this recipe yesterday, but I think I was still feeling the effects of our Halloween night and felt SO unmotivated. Instead of doing blog work, I cleaned my apartment, so I think that still counts. I also did the hardest workout ever and I felt like I was going to die. Burpees, no thank you.
Wasn’t June the cutest Koala Dog? Such a little trooper.
You guys will love this recipe. It has SO much flavor, and is the most comforting, satisfying meal. It’s paleo, so I didn’t use a crust, and I also chose to make it lower-carb with cauliflower mashed “potatoes” instead of sweet potatoes. They are super creamy and definitely work really well as a healthier potato replacement. Cauliflower has very few carbs, but is also really high in Vitamin C, making it a great choice for cold and flu season.
I hope you guys love this as much as we did. Mitch was out of town last week so I had the luxury of having the leftovers for breakfast a couple times. I never would have thought to have this for breakfast, but figured it would be a great low sugar, protein-rich breakfast and it was amazing. Try it if you have a lot of extra!
Enjoy this healthier version of classic comfort food. You and your family will love it!
- For the Filling
- 1 lb ground beef (preferably grass-fed)
- 2 carrots - diced
- 1 onion - diced
- 4 cloves garlic - minced
- 6 slices cooked bacon - chopped
- 1 c peas
- 1/4 tsp cinnamon
- 3 tbsp Worcestershire
- 1 tsp salt
- 1/2 tsp black pepper
- For the Cauliflower Mashed Topping
- 1 head cauliflower - florets removed
- 2 garlic cloves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 c veggie broth or chicken broth (you may need more or less, but start by adding half of this amount)
- 1 tbsp grass-fed butter (kerrygold)
- Preheat oven to 350 F.
- Place your bacon onto a cookie sheet and cook until golden brown and crispy then set aside
- Steam the cauliflower for 15-20 minutes (see notes below)
- While the cauliflower is steaming, preheat a large skillet over medium heat
- Add the ground beef and cook through
- Remove the ground beef and put to the side into a bowl
- Saute the carrot, onion, salt and pepper for about 5-7 minutes, or until soft
- Add the peas, garlic and bacon and cook for another minute or two
- Add the ground beef, cinnamon the Worcestershire and stir to combine
- Remove the pan with the filling from the heat and set aside
- In a food processor or high-speed blender - add all of the cauliflower mash ingredients and blend until smooth (should look like mashed potatoes) - you can also do this by hand with a potato masher but it might not be as creamy
- Add the filling to a pie dish or casserole dish and top with the mashed cauliflower
- Bake in the oven for 25 minutes, or until the top gets slightly golden brown
- There are numerous options for steaming the cauliflower. I like to use a stock pot, fill it with about 1 inch of water, and use my steamer insert and lid to steam the cauliflower. You could also cook it in the microwave by putting a little water inside a microwave safe bowl, placing your cauliflower on top, covering with a paper towel and letting it cook for about 5 minutes.
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