Description:

Version of the British favorite using pureed cauliflower instead of potatoes

Source:

Eureka

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.