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- Version of the British favorite using pureed cauliflower instead of potatoes
- 1 head of cauliflower
- 1 lb (.5 kg). ground round or turkey
- 12 oz (336 grm). fresh mushrooms
- 1 turnip
- 1 cup (225 ml) fresh or frozen peas
- 1 large carrot
- 3 scallions
- 2 zucchini or yellow summer squash
- 1 3 oz (84 grm). package cream cheese
- 1/4 cup (60 ml) butter
- 2 tbsp (30 ml) sour cream
- dash of mace (optional)
- 2 tbsp (30 ml) grated parmesan (optional)
- Worcestershire sauce (optional)
- 1/4 cup (60 ml) chicken or beef stock
- 1 tsp (5 ml) dried sage
- 1 tsp (5 ml) dried thyme
- Break cauliflower into flowerets and boil in salted water until quite soft.
- Melt 2 tbsp (30 ml) of the butter.
- Drain cauliflower well, and puree in food processor with cream cheese, sour cream and melted butter.
- Add salt, pepper, mace and parmesan to taste.
- When smooth and resembling mashed potatoes, set aside.
- Slice mushrooms and saute in remaining butter until fairly soft.
- Add meat and break up with wooden spoon.
- Saute until brown, and add sage, thyme, Worcestershire and salt and pepper.
- Add scallions and cook for a few more minutes.
- Peel turnip and carrot and cut into 1-inch dice.
- Steam or parboil until done, but still firm.
- Add diced squash (washed but unpeeled) when other vegetables are almost done.
- Drain vegetables.
- Add peas to vegetable mixture without pre-cooking.
- Preheat oven to 350 degrees (175 C.).
- In an 8-inch square deep dish or other ovenproof casserole, place vegetables and meat mixture in two layers, ending with meat.
- Pour stock over mixture.
- Spread pureed cauliflower over the top and bake uncovered for 40-50 minutes.
- This recipe, because of being low carb, does not include a thickener. If there is enough juice in the meat mixture, you may find you don't need the chicken or beef stock.
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