INGREDIENTS:
4 Tbsp olive oil
2 Tbsp butter (sub ghee or vegan butter)
1lb organic ground beef
1 large carrot, diced
1-2 stalks of celery, diced
½ white onion, diced
2 cloves garlic, minced
Handful of frozen peas
1 Tbsp tomato paste
1 Tbsp worcestershire sauce
½ cup beef broth
1 tsp fresh thyme, chopped
1 tsp JF Universal Salt
½ tsp fresh cracked black pepper
2 bags cauliflower rice
¼ cup parmesan cheese, grated (sub plant-based cheese)
1 Tbsp sour cream (sub plain coconut yogurt)
½ cup cheddar cheese, grated (sub plant-based cheese)
PROCESS:
Preheat your oven to 350º. In a large gratin pan, if you don’t have a gratin pan use a large oven safe skillet, heat half the olive oil over medium heat. Add garlic and onion and sauté until the onion softens being careful not to burn the garlic. Add the celery and carrots and cook until softened. Add the ground beef and brown, breaking up as you go. Add tomato paste and thyme. Cook until all ingredients are combined. Add worcestershire and beef broth, then add the peas. Cook until reduced down and season with salt and pepper. Adjust seasoning to taste. Turn the heat off and press meat mixture into the bottom of the pan creating a flat layer.
In a separate sauté pan, warm the remaining olive oil and vegan butter. Cook the cauliflower rice until softened. Add more salt and pepper to taste. Add the plain coconut yogurt and plant-based parmesan. Transfer the cauliflower rice to the top of your meat mixture pressing down to create a “pie” like flat top. Sprinkle with plant-based cheddar cheese and bake until golden brown on top. Top with chopped Italian parsley.