Ingredients
- Topping
- 1 lb cauliflower, cut into small florets
- 1 small celery root, peeled and chopped
- 6 cloves garlic, unpeeled
- 3 Tbsp avocado or EVOO
- 1/4 tsp each sea salt and black pepper
- 3 Tbsp chopped fresh parsley
- 4-6 Tbsp unsweetened almond milk
- Filling
- 3 tbsp avocado or EVOO, divided
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 tsp sea salt
- 1 tsp dried rosemary
- 3 cloves garlic, minced
- 1 1/2 lb ground beef or lamb
- 1/2 tsp black pepper 2 tbsp cassava flour (I used almond flour)
- 2 tbsp unsalted tomato paste
- 1 cup beef broth
Preparation
Step 1
Make topping:
preheat oven to 425 degrees
line a large baking sheet with parchment paper.
Toss cauliflower, celery root and garlic cloves with 1 Tbsp oil, salt and pepper. Spread on sheet and roast until very tender, about 30 minutes, stirring halfway through.
Squeeze garlic out of peels and place in a food processor with cauliflower and celery root, parsley and 2 tbsp oil. puree until smooth, adding milk, if needed to thin. Season with additional salt and pepper.
Reduce over temp to 375
Make filling:
in a large cast iron skillet on medium heat, heat 1 Tbsp oil. Add onion, carrots, celery and 1/4 tsp salt adn cook, stirring occasionally, until vegetables are tender, about 6 minutes. Add minced garlic and rosemary and saute until fragrant, about 1 minute. Transfer mixture to a bowl.
Add 1 Tbsp. oil and lamb or beef to skillet, season with 3/4 tsp salt and pepper. Cook, stirring, until meat is cooked through and liquid has absorbed. Sprinkle meat with flour and stir until coated. Add tomato paste, broth and vegetables. Bring to a boil; stir, reduce heat to low and simmer for 2 minutes, until thickened.
Put meat in a loaf pan and then spoon topping over it, spreading it evenly. drizzle top iwth 1 Tbsp oil and bake on center rack until topping is golden and filling is bubbly. 20 to 25 minutes.
Let stand for 10 minutes before serving. Makes 6 servings.