Ingredients

6 Servings

For the Cauliflower Mash Topping

1 head cauliflower, riced or cut into small florets
1/4 t salt
Pinch garlic powder
2 t olive oil
1/4 cup low-sodium chicken broth

For the Beef Mixture

24 oz. ground beef (96% lean)
1 large carrot, diced (1/4 inch pieces)
½ med. onion, diced ¼ tsp. salt
Olive oil spray
1 leek, white part only, sliced thin
2 T garlic, minced
½ t dried thyme
1 t tomato paste
4 oz. brown mushrooms, sliced
½ t salt
¼ t pepper
1 cup low-sodium beef broth
2 T Worcestershire Sauce

Preparation

Mash Potato Topping

1. Steam the cauliflower until very soft. Drain and add to a food processor.
2. Add chicken broth, salt, garlic powder, and olive oil, and blend until very smooth. Set aside.

Beef mixture
1. Preheat oven to 375 degrees
2. Spray or coat a hot pan with olive oil
3. Working in small batches, brown the beef in the pan over medium-high heat.
4. Add carrots, leeks, garlic, thyme, and tomato paste and cook for 3-4 minutes.
5. Add mushrooms and cook for a further 2 minutes.
6. Add salt, pepper, beef broth, and Worcestershire sauce, and stir to combine. Allow this to simmer while preparing the topping.

Bake the pie
1. Place beef mixture in a casserole dish then top it with cauliflower mash.
2. Bake for 20-25 minutes.

Nutritional Information

Nutrition per serving:
Calories: 199
Fat: 6g
Sodium: 471mg
Carbohydrates: 12g
Protein: 25g