I love this dish. That being said, it’s a little more involved than most of the recipes I’ve been sharing because there are just more steps to it. But we love it, and it’s yummy leftover, so if I know I’ll have a night that isn’t going to be rushed/crazy, or a day we are staying home, I will do this for dinner. I am pretty sure it took about 40 minutes to put together, and then another 25-30 to bake. That’s a long time of prep work when you have littles haha… so this might be something you work on a little bit earlier in the day and finish out later.
I have a couple of cook books that I have really grown to love and Well Fed is one of them. It has pretty practical recipes in it that are yummy, and I just like the look and set up of the book. It also has a lot of basic information for people just starting out on this kind of diet. They also have a sequel and another one for quick week night dinners, but I haven’t bought either of those… yet. 🙂
- 1 batch of mashed cauliflower (recipe linked and also copied below)
- 1 1/2 tbs. coconut oil
- 1 medium onion diced
- 2 carrots (I just used baby carrots) diced
- 2 cloves of garlic minced
- 2 lbs. ground lamb (I just used ground beef)
- salt and pepper to taste
- 1 tbs. tomato paste
- 1 cup beef or chicken broth
- 1 tsp. coconut aminos
- 1 tsp. dried rosemary
- 1/2 tsp. dried thyme leaves
- 3 egg whites
- paprika for garnish (I actually left this off..)
What to do:
- Heat coconut oil in a skillet until melted, then add the onion and carrot. Reduce the heat to low and let it cook a few minutes until heated.
- Add garlic to the pan and stir for a minute, then crumble the ground meat into the pan and brown. Season with sea salt and pepper.
- Add the tomato paste, chicken broth, coconut aminos, rosemary ad thyme. Bring this to a boil and then simmer for about 10 minutes for the moisture to cook off.
- Beat the egg whites until frothy and blend into the meat mixture. I like to use my immersion blender for the egg whites, so quick in a little bowl!
- Place the meat mixture into a 12 by 6 inch baking dish.
- Make the mashed cauliflower (recipe linked and copied below) and then spread it out on top. You can then sprinkle it lightly with paprika.
- Bake for 25-30 minutes at 400 degrees until the top begins to brown, then let it sit for a few minutes before serving. You may want to broil it for a few minutes at the end to get the top looking golden brown.
- 1 bag frozen cauliflower or 1 head of cauliflower
- 1 garlic clove, crushed
- 1 1/2 tbsp. coconut oil
- 1/2 cup of coconut milk
- salt and black pepper to taste
- (recipe also stated 1 tbsp. and 2 tsp. dried chopped chives but I left this out.)
What To Do:
- Cook the cauliflower according to the package, I just steamed mine in the microwave in some water for a few minutes until it was thoroughly heated and then drained the water.
- In a small skillet, heat the garlic, coconut oil, coconut milk, salt and pepper for a couple of minutes.
- Place the cooked cauliflower in a food processor and pulse a couple of times to puree the cauliflower.
- Add the skillet mix to the processor and pulse again to mix together.
- Taste and adjust seasonings and enjoy!