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- 2 lbs grass-fed ground beef
- 1 large onion chopped
- 2 1/2 cups of Paleo Cream of Mushroom soup
- 1/4 cup arrowroot powder
- 2 tablespoons paleo ketchup or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar
- 1/4 teaspoon pepper
- 2 cups frozen peas and carrots
- 1 head cauliflower cut into florets
- 3 tablespoons grass-fed butter
- Paprika
- Sea salt
Preheat oven to 400 degrees F
Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
Place cauliflower in food processor and blend butter until creamy
Spread mashed cauliflower evenly over the beef mixture
Sprinkle with sea salt and paprika
Bake for about 15-20 minutes
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