1.) Place the potatoes in a large pot with water, bring to a boil, and cook until fork tender. Drain well and set aside, then repeat with the cauliflower. Place the cauliflower and potatoes in a bowl and add 2 tablespoons of butter, salt and pepper and mash until smooth. Thin out with a few tablespoons of chicken stock, as needed.
2.) Preheat the oven to 400°F. In a large skillet over medium-high heat, cook the beef until almost all of the pink is gone. Drain and set aside. In the same pan, add the onion, carrots and celery. Cook for 4-5 minutes, then add the garlic and mushrooms. Cook for 2-3 minutes, then add the tomato paste, chicken stock, balsamic, herbs and kale. Stir well, cover and cook on medium heat for about 5 minutes.
3.) Stir in the beef, then place the mixture in a 9×13” dish. Evenly spread out the potato mixture over the top, then place in the oven for about 25-30 minutes. Serve with salad or sides of choice.
Feel great and remember to enjoy your health!