15-20 minutes
25-30 minutes
4-6
3 organic Yukon gold potatoes
1 head organic cauliflower, cut into large pieces
2 tablespoons salted grass-fed butter
½ cup + a few tablespoons organic chicken broth
1-1½ teaspoons salt
Freshly ground pepper, to taste
1 organic onion, diced
1½ cups organic carrots, diced
1½ cup organic celery, diced
1 small head organic kale, large stems removed and thinly sliced
4 cloves organic garlic, minced
2 cups organic cremini mushrooms, sliced
1 tablespoon fresh organic rosemary, chopped
1 tablespoon fresh organic thyme, chopped
1½ pounds organic grass-fed ground beef
1-2 tablespoons organic tomato paste
4 tablespoons organic balsamic vinegar
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.
