Category: Low Carb British Food

• Prep time: 15 minutes
• Cook time: 50 minutes
• Yield: Serves 4

INGREDIENTS

• 3 cloves Garlic, crushed
• 1 1/2 to 2 lbs. Frozen or whole cauliflower, for the topping
• 8 tablespoons (1 stick) Grassfed butter or ghee
• 1 medium Onion, chopped (about 1.5 cups)
• 1-2 cups Vegetables—diced carrots and peas or your veggies of choice
• 1 1/2 lbs. Ground chicken or turkey
• 1/2 cup Chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Salt
• 1 teaspoon Ground pepper
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• Shredded cheddar cheese and Italian parsley, optional, for the topping on the mashed cauliflower before baking

1 Boil the cauliflower: Place the whole head of cauliflower in a pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2 Sauté vegetables: While the cauliflower is cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the garlic and onions, cooking until tender for about 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do, unless they are frozen carrots.

If you are including peas, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

3 Add the ground meat, then Worcestershire sauce and broth: Add meat to the pan with the onions and vegetables. Cook until brown. Season with salt, pepper, and the herbs.

Add the Worcestershire sauce and broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more broth if necessary to keep the meat from drying out.

4 Mash the cooked cauliflower: When the cauliflower is done cooking, remove them from the pot and place them in a bowl with the remaining 4 tbsp. of butter. Mash, season with salt and pepper to taste.

5 Layer the meat mixture and mashed cauliflower in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9×13 casserole).

Spread the mash over the top of the ground chicken. Rough up the surface of the mash with a fork so there are peaks that will get well browned.

6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed cauliflower brown.

(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It’s not a worry if you are using a ceramic or metal casserole dish.)

Suggested variations:

A simple addition to this recipe which makes a dramatic difference in the taste would be to add 1 cup of 10% cream, 1/2 cup of grated parmesan cheese and one garlic clove to the mash mixture. Adds a huge flavor enhancement to this classic favorite.