Posted by Cavegirl Cuisine
This recipe seems to have old roots…almost like a veggie soup…where whatever you have in the fridge/pantry, then use it! I used a mix of meats; however, use whatever ground meat you have ready to use. Use whatever veggies you have on-hand as well. Have fun with this recipe (just like meatloaf or a frittata or a soup)…!!
1 lb ground beef (85-15)
1/2 lb ground pork
1/2 lb ground bison
2 slices of bacon, uncured apple wood smoked, chopped into 1/4 squares
3.5 ounces shiitake mushrooms (or preferred shrooms), roughly chopped
2 beefsteak tomatoes, roughly chopped
1 medium yellow onion, diced
2 celery stalks, chopped
1 large carrot, peeled and chopped
2 tsp Worcestershire
6 oz tomato paste
1T fresh thyme, off of the stem
1 head cauliflower, chopped
4 parsnips, peeled and chopped
3T butter, organic and unsalted
1T avocado oil (or olive oil, I used avocado because it was going to be cooked)
1 egg
Sea salt and ground pepper, to taste
In a medium pot filled halfway with salted water, add cauliflower and parsnips. Bring to boil and then lower heat to medium and cook until cauliflower and parsnips are fork tender.
While that is cooking, add bacon, onion, celery, carrots, mushrooms, Worcestershire shauce, thyme and S&P to taste…cook on medium until onions are translucent and veggies are tender.
Add ground meat and tomato paste.
Pre-heat oven to 350 degrees.
Cook stovetop mixture on medium until meat is cooked. Raise to a boil and cook for 10 minutes to allow juice to boil off.
In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.
Once cauliflower and parsnips are tender, drain and add to a mixing bowl. Add butter, avocado oil and S&P to taste. Blend until smooth.
Spread cauliflower mixture over the meat mixture. Whisk egg in a separate bowl. Brush over the top of the cauliflower layer.
Bake for 30 minutes. Let rest for 20 minutes. Serve.
Enjoy!
1 lb ground beef (85-15)
1/2 lb ground pork
1/2 lb ground bison
2 slices of bacon, uncured apple wood smoked, chopped into 1/4 squares
3.5 ounces shiitake mushrooms (or preferred shrooms), roughly chopped
2 beefsteak tomatoes, roughly chopped
1 medium yellow onion, diced
2 celery stalks, chopped
1 large carrot, peeled and chopped
2 tsp Worcestershire
6 oz tomato paste
1T fresh thyme, off of the stem
1 head cauliflower, chopped
4 parsnips, peeled and chopped
3T butter, organic and unsalted
1T avocado oil (or olive oil, I used avocado because it was going to be cooked)
1 egg
Sea salt and ground pepper, to taste
In a medium pot filled halfway with salted water, add cauliflower and parsnips. Bring to boil and then lower heat to medium and cook until cauliflower and parsnips are fork tender.
While that is cooking, add bacon, onion, celery, carrots, mushrooms, Worcestershire shauce, thyme and S&P to taste…cook on medium until onions are translucent and veggies are tender.
Add ground meat and tomato paste.
Pre-heat oven to 350 degrees.
Cook stovetop mixture on medium until meat is cooked. Raise to a boil and cook for 10 minutes to allow juice to boil off.
In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.
Once cauliflower and parsnips are tender, drain and add to a mixing bowl. Add butter, avocado oil and S&P to taste. Blend until smooth.
Spread cauliflower mixture over the meat mixture. Whisk egg in a separate bowl. Brush over the top of the cauliflower layer.
Bake for 30 minutes. Let rest for 20 minutes. Serve.
Enjoy!
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