The goal for this recipe was to lighten it up a bit without compromising taste. Michael told me if I hadn’t told him about the changes I made, he wouldn’t have noticed. I consider that a victory. This makes a very full 13×9 casserole we eat for two days, no sides necessary.
1 pound ground beef (85/15)
1 pound ground turkey (93/7)
1 medium onion, diced
2.5 Tablespoons of butter (divided)
2 cloves garlic
8 oz. sliced mushrooms
5 cups frozen mixed vegetables (such as broccoli, carrots, corn, peas, green beans.)
1/2 cup of beef broth (99% fat free)
2 teaspoons worchestershire sauce
1 head of cauliflower, in pieces (or a bag of frozen cauliflower)
1.5 pounds (about 4 medium) yukon gold potatoes, peeled and cut
1/4 cup grated parmesan
1/4 cup all-natural sour cream
Preheat oven to 400. Brown ground meat, drain and set aside. Cook garlic and onion in 1 TB of butter until translucent. Add mushrooms and 1/2 cup beef broth, cook for 3 minutes, add vegetables and cook until tender. Mix vegetables, meat and worchestershire in 13×9 pan. When you start the filling, set a pot of water to boil. When boiling, add cauliflower and cook until very tender (6-10 minutes). Fish out with slotted spoon, then add potatoes to water. While cauliflower still hot, use food processor to puree until almost smooth. I keep the cauliflower in the food processor bowl and switch to the plastic dough blade. Add potatoes when very tender, and mix/mash with sour cream, parmesan and 1.5 T of butter. Add mashed potato and cauliflower mix on top of the meat and vegetables. Make peaks with the side of a fork. Bake uncovered at 400 until topping starts to brown (about 30 min.)
As instructed: Serves 8 | 407 calories per serving | 38g carbohydrates | 4g fiber | 27g protein | 16g fat. Obviously, you can use lower fat ground meat and sour cream to reduce the fat if you are into that, all cauliflower / no potatoes for the topping to reduce the carbohydrates if you lean paleo, etc.