½cupCarrotspeeled and finely chopped (about 1 large or 2 medium carrots)
¼cupCeleryfinely chopped (about 2 medium celery stalks)
2lbs.Ground Beefpreferably grass-fed
½cupChopped Green Beans or Peasfrozen
1teaspoonWorchestershire Saucefor whole30 use compliant bbq sauce
Preheat oven to 375 degrees and place an oven rack in the top ⅓ of the oven.
In an ovenproof skillet or another large skillet of choice, add 2 tablespoon of avocado oil and heat over medium heat. Add the chopped onion, celery, and carrots. Saute until tender, around 3 to 5 minutes.
Add the ground beef and garlic. Cook until browned, breaking up the beef with a wooden spoon as it cooks. Drain the fat if desired, then stir in tomato paste, frozen chopped green beans, salt, pepper, thyme, oregano, and Whole30 BBQ Sauce or Worchestershire sauce.
If you're not using an oven-proof skillet, transfer the meat mixture to a medium-sized baking dish. Then, scoop the topping over the meat mixture and smooth with the back of a spoon. Bake for 20 to 30 minutes, or until the top is golden brown.
Store leftovers covered in the fridge for 3 to 5 days.
Remove the stem from cauliflower and cut the cauliflower head into about 8 pieces. Place the cauliflower pieces In a large pot and cover with cold water. Bring to a boil. Boil until cauliflower is fork-tender, about 7 to 10 minutes.
Drain the water. Then, turn off the heat and return cauliflower to the pot. Allow it to sit in the pot for a few minutes to get rid of any excess moisture.
Add the cauliflower to the bowl of a food processor, along with the ghee or butter, salt, pepper, onion powder, garlic powder, heavy cream or coconut milk, and shredded cheese or nutritional yeast. Blend until smooth. Taste and adjust ingredients as desired. Then, add the egg yolk (if using) and process until smooth. Set aside.
The serving size is ⅛th of the casserole.
For the full-fat canned coconut milk, I recommend using Thai Kitchen, Native Forest, or Sprouts brands, as others may lend an aftertaste. When coconut milk gets cold, it separates. If this happens, simply place it in a saucepan and heat over medium-low heat until combined. While you can use non-dairy milk from a carton, canned coconut milk makes the topping extra rich and creamy.
While the egg yolk is optional, I highly recommend it! It adds a rich creaminess to the topping, helps hold it together, and creates an ideal texture.
I don't recommend skipping the cheese or nutritional yeast! The cauliflower topping is well... a little bland without it. Nutritional yeast is usually found in the spice aisle or in the supplement section of most health food stores.
When coconut milk gets cold, it separates. If this happens, simply place it in a saucepan and heat over medium-low heat until combined.
For a classic mashed potato topping, simply replace the cauliflower with boiled potatoes. To cook the potatoes: Peel and roughly chop 3 large or 4 small russet potatoes and place them in a large pot. Cover the potatoes with water and bring to a boil. Boil for 10 to 15 minutes, or until fork-tender. Drain the water, add the potatoes to the food processor, and proceed with the recipe as written.