2Poundsground lambor combination of lamb and ground beef
1heaping Tablespoonarrowroot starch/flour
2cupsdiced tomatoes
1teaspoondried thyme
½teaspoonground sage
1Tablespoonchopped parsley
1cupbeef stock or bone broth
Instructions
Place chunks of cauliflower into the bowl of a food processor, and pulse until cauliflower is in little pieces.
Place cauliflower rice in a medium saucepan with olive oil, salt and pepper.
Cover and cook over medium heat until softened, about 4 - 5 minutes.
Place parsnips in a saucepan. Cover with water and heat over high heat.
Bring to a boil, reduce heat to medium, and cook until parsnips are fork tender, about 15 - 20 minutes. Remove from heat and drain.
Combine cauliflower, parsnips, 2 Tablespoons butter, 1 Tablespoon parsley, coconut milk, salt and 1/4 teaspoon pepper in a large bowl. Beat with a hand mixer until smooth and creamy. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until they begin to soften, about 4 minutes. Add the meat and cook until browned, breaking it apart with a wooden spoon, about 8 minutes. Drain fat.
Preheat oven to 350 degrees.
Return the meat to the skillet and stir in the arrowroot. Simmer for two minutes.
Add the tomatoes, thyme, sage, 1/4 teaspoon pepper, and 1 Tablespoon of parsley. Simmer for about 3 minutes.
Stir in the beef stock and cook, stirring constantly, until the entire mixture starts to thicken, 3 - 4 minutes.
Spread the cauliflower-turnip mixture over the meat and drizzle 1 tablespoon of clarified butter over the top.
Bake until top is golden brown, 25 to 35 minutes.
Allow to cool for 10 minutes before serving.
Notes
Make sure your cauliflower and turnips are cooked until soft. My cauliflower was not as soft as I would have liked, and it did not blend correctly this time…of course!
If your cauli-turnip topping is too dry, add more milk.
You can purchase Arrowroot Starch/Flour in the health food section of your local grocery store…or you can order it online. {affiliate link}