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Heat oil in a large pan over medium-high heat. Add beef (or lamb) and cook until no longer pink, breaking it up with a wooden spoon and stirring frequently, about 5 minutes.
Add diced onions, celery, carrots, garlic, and seasonings to the pan. Cook until the vegetables soften, about 5 minutes, stirring occasionally.
Add broth, tomato paste, and Worcestershire sauce to the pan, stirring until the paste dissolves. Reduce heat slightly and let it continue to simmer until the sauce thickens, about 15 minutes, before turning off the heat.
Preheat oven to 400 degrees F.
Place steamed cauliflower to a food processor or blender. Add ½ cup cheddar cheese, cream cheese, cream, butter, garlic, salt, and pepper. Puree until smooth consistency, scraping the sides as necessary.
Transfer meat and veggie mixture to a 2-quart baking dish, spreading it in an even layer.
Spread the mashed cauliflower evenly over the meat, then top with remaining shredded cheddar cheese.
Bake for 30 minutes, or until the peaks of the mashed cauliflower are browned. Remove from oven and cool slightly, then garnish with parsley, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (856g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1329 | ||
Calories from Fat: 774 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86g | 115 % | |
Saturated Fat 42.7g | 213 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 350.5mg | 108 % | |
Sodium 893.3mg | 31 % | |
Potassium 2233.5mg | 59 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 54g | ||
Protein 83.5g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1329
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