Ingredients
Scale
- 1.5 lbs lean ground beef (90% or higher)
- 8 oz cremini mushrooms, finely chopped
- 1 large head of cauliflower, cut into florets
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 cup plain Greek yogurt (for the mash)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Place the cauliflower florets in a large pot with a steamer basket and an inch of water. Bring to a boil, cover, and steam for 10–12 minutes or until very tender. Once cooked, drain the water thoroughly and let the cauliflower sit for a few minutes to allow steam to escape; this prevents a watery mash. Set aside for the final mashing step.
- While the cauliflower steams, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Add the finely chopped mushrooms to the pan. Continue cooking until the mushrooms have released their moisture and turned golden brown. Remove the meat and mushroom mixture from the skillet and set aside, leaving the fat in the pan.
- In the same skillet, add the remaining tablespoon of oil if needed. Saut e the onions and carrots for about 5 minutes until softened. Stir in the garlic, tomato paste, thyme, and rosemary, cooking for another minute until fragrant. Pour in the beef broth and scrape the bottom of the pan to release the flavorful browned bits. Return the beef and mushrooms to the skillet, stir in the frozen peas, and simmer for 5–7 minutes until the sauce thickens slightly. Season generously with salt and pepper.
- Transfer the steamed cauliflower to a food processor or use a potato masher in a large bowl. Add the Greek yogurt, half of the Parmesan cheese, salt, and pepper. Blend or mash until completely smooth and creamy. If the mixture is too thick, add a tablespoon of beef broth or milk to reach your desired consistency.
- Preheat your oven to 400 F (200 C). If your skillet is oven-safe, spread the meat filling into an even layer. If not, transfer the filling to a 9×13 inch baking dish. Spread the cauliflower mash over the top, smoothing it out with a spatula. Use a fork to create decorative ridges on the surface—these will get crispy in the oven. Sprinkle the remaining Parmesan cheese on top. Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly golden. Let it rest for 5 minutes before serving.
- Cook Time: 60 minutes