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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Shrinking Kitchen. Carbs are reduced by using a combination of potatoes and cauliflower for the top. I've also made with all cauliflower and it's delicious. Slightly different texture, but so yummy. Ingredients:
1 teaspoon olive oil |
1/2 small diced onion |
1/2 lb ground beef |
10 button mushrooms, cleaned and diced |
1 carrot, peeled and diced |
1/2 cup frozen peas |
2 tablespoons flour |
1 1/4 cups beef broth |
2 small russet potatoes, peeled and diced |
2 cups cauliflower, rinsed and cut into florets |
1 tablespoon light cream cheese |
1 tablespoon light butter |
salt and pepper |
1/4 cup low-fat cheddar cheese, shredded (optional) |
Directions:
1. Preheat oven to 400°F.
2. Place the potatoes and cauliflower in a pot of water and bring to a boil.
3. Boil the cauliflower and potatoes till fork tender, drain.
4. Put the drained potato and cauliflower back into the cooking pot and place back over heat (this will allow excess water to evaporate while you mash the vegetables).
5. Add the cream cheese and butter, and mash well. A few lumps are fine. Go with your preference.
6. Salt and pepper the pototo/cauliflower mash to taste and set aside.
7. Heat olive oil in nonstick skillet over medium heat.
8. Add onions and carrots and saute for a few minutes till the onions are softened.
9. Add the ground beef and brown while breaking up with a spatula.
10. When the beef is nearly brown, add the mushrooms. Cook until soft, then add the peas.
11. Add the flour and mix into the beef mixture.
12. When the flour is well incorporated, add the beef broth and bring to a simmer while stirring. The mixture will thicken.
13. Spoon the meat mixture equally into four ramekins.
14. Top with meat mixture with the potato/cauliflower mixture.
15. Sprinkle lightly with low fat cheddar cheese.
16. Bake for about 15 minutes until bubbling at the edges and the cheese is melted and golden.
17. Allow to cool for a few minutes, then dig in!
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