Time: 2 hours

Filling

2 tablespoons of olive oil

1 lb extra lean ground beef

2 cups kale, coarsely chopped

1 package of baby Portobello mushrooms, chopped

2 stalks celery, coarsely chopped

3 carrots, coarsely chopped

1 sweet onion, coarsely chopped

2 bulbs garlic

1 tsp salt

1 tsp black pepper

2 beef bouillon cubes

2 tablespoons flour

2 tablespoons butter

 

Crust

2 Russet potatoes

1 head of cauliflower, chopped

1.5 cups of 1% milk

1 teaspoon salt

½ teaspoon of black pepper

½ cup shredded cheddar cheese

 

Directions

Filling directions

1. Pour olive oil into a large pot heat. Heat over medium heat.
2. Brown ground beef and kale. Remove from pot.
3. Brown mushrooms in pot. Remove from pot.
4. Sauté carrots, celery and onion for 5 minutes. Add garlic and sauté for another 1-2 minutes.
5. Add mushroom, beef and kale back to pot. Add 2 cups of water and simmer for 20 minutes.
6. Remove contents of pot; strain stock from meat mixture.
7. Butter a 9×13” casserole dish. Add meat and vegetable mixture to casserole dish.
8. In pot, add 2 tablespoons of butter over medium heat. Add two tablespoons of flour and whisk thoroughly. Continue to cook until brown and bubbly and a golden color.
9. Add stock to butter/flour mixture; whisk together. Simmer until thick, 10 minutes. Add salt and pepper to taste.
10. Once gravy is thick, pour over meat mixture in casserole dish.

Crust & Finishing Directions

1. Peel potatoes. Add to pot, cover in cold water and 1tsp of salt. Boil until tender.
2. Remove potatoes from pot, add chopped cauliflower and boil until tender. 20 minutes.
3. Drain water from cauliflower. Leave in pot. Add potatoes to pot
4. Mash potatoes and cauliflower. Add milk until you get the consistency you like. Add salt and pepper to taste.
5. Spread mashed potatoes over meat mixture. Sprinkle cheddar cheese over the top.
6. Put in preheated oven at 350 degrees; for 20 minutes, until cheese is melted and crust is browned.
7. Enjoy!