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Categories:
olive oil onion ground beef button mushrooms carrot frozen peas flour beef broth russet potatoes cauliflower light cream cheese light butter salt low-fat
Viewed: 59 - Published at: 4 years agoIngredients
- 1 teaspoon olive oil
- 12 small diced onion
- 12 lb ground beef
- 10 button mushrooms, cleaned and diced
- 1 carrot, peeled and diced
- 12 cup frozen peas
- 2 tablespoons flour
- 1 14 cups beef broth
- 2 small russet potatoes, peeled and diced
- 2 cups cauliflower, rinsed and cut into florets
- 1 tablespoon light cream cheese
- 1 tablespoon light butter
- salt and pepper
- 14 cup low-fat cheddar cheese, shredded (optional)
Method
- Preheat oven to 400F.
- Place the potatoes and cauliflower in a pot of water and bring to a boil.
- Boil the cauliflower and potatoes till fork tender, drain.
- Put the drained potato and cauliflower back into the cooking pot and place back over heat (this will allow excess water to evaporate while you mash the vegetables).
- Add the cream cheese and butter, and mash well.
- A few lumps are fine.
- Go with your preference.
- Salt and pepper the pototo/cauliflower mash to taste and set aside.
- Heat olive oil in nonstick skillet over medium heat.
- Add onions and carrots and saute for a few minutes till the onions are softened.
- Add the ground beef and brown while breaking up with a spatula.
- When the beef is nearly brown, add the mushrooms.
- Cook until soft, then add the peas.
- Add the flour and mix into the beef mixture.
- When the flour is well incorporated, add the beef broth and bring to a simmer while stirring.
- The mixture will thicken.
- Spoon the meat mixture equally into four ramekins.
- Top with meat mixture with the potato/cauliflower mixture.
- Sprinkle lightly with low fat cheddar cheese.
- Bake for about 15 minutes until bubbling at the edges and the cheese is melted and golden.
- Allow to cool for a few minutes, then dig in!
