1 large head Cauliflower
1/4-1/2 cup chicken stock or water or whatever
3T butter (if you’re lactose free, use ghee or coconut oil or bacon grease)
5 cloves garlic, minced or pressed
1T bacon grease
1.3lbs 85% ground beef (grass fed preferably)
4 cups sliced crimini mushrooms
1/2 cup large walla walla onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 cup kale, ripped apart, tough parts removed
4 T tomato paste
1/4 cup arrowroot, tapioca starch, or other paleo-friendly thickener
10oz or so dry red wine
1/2 cup beef or chicken stock
2T worcestershire sauce
1T fish sauce (red boat brand is the most paleo-friendly)
pinch red pepper flakes
Salt, to taste
For the Cauliflower Puree:
*Boil Cauliflower until it yields easily to a fork. Pour into strainer and let drain/steam.
*After it’s drained fairly well, put cauliflower in food processor and pulse then run(you may need to add a little chicken stock to loosen things up a bit) until a smoothish puree forms. I discovered the “dough” setting on my processor works nicely for this as it varies the speed a little.
*While you’re running the cauliflower in the processor, melt your butter and use a garlic press to crush out your garlic into the butter (over low heat) in a nonstick pan (I used a saucepan). When the garlic begins getting fragrant, dump in the cauliflower mixture and stir thoroughly. Taste and season accordingly. Cook on low to help steam off extra moisture.
For the Filling:
*Melt your bacon grease in a skillet, then brown your beef. Once it starts breaking apart and cooking down, add your mushrooms, and saute until moisture cooks down.
*Add your chopped onion, carrot, and celery and cook on medium low until they begin to soften.
*Add tomato paste and stir, cooking til it starts getting fragrant.
*Sprinkle in flour (alternately, mix up your arrowroot slurry but do not add to pan yet)
*Stir in wine and stock, plus worcestershire and fish sauce, as well as red pepper flakes. Add arrowroot slurry(if using) and stir to combine.
*Simmer to reduce liquid down. Taste, season, taste again. Repeat as necessary.
*Add kale and stir in, it will wilt quickly.
*Transfer beef mixture to large pie plate ( or 2 small pie plates), and spread cauliflower puree on top.
*Smooth out, but leave some hills and valleys – these will be the crispy spots
*Sprinkle very finely shredded parmesan cheese on top to help aid browning and flavor if desired(I grated about 2T worth with my microplane) – this is not strict paleo, but works for lacto-paleo
*Put in 350 degree oven for half an hour, then turn on broiler to brown top, checking every minute.
*Remove and let cool 5 minutes before serving.
Sorry the photo isn’t very appetizing. It’s difficult to make goopy mushy stuff without much color variance look sexy. Plus I was a lot more interested in eating it than fucking around with my camera and props at 6:30.
Per 1/8 recipe