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Beef and Mushroom Casserole

Beef and Mushroom Casserole

with Cheesy Cauliflower Gratin

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Time for a change? A traditional beef ragout is topped with a not-so-traditional layer of mashed cauliflower and Parmesan gratin. This potato stand-in won't have you missing a thing!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Milk/LaitSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

285 g

Cauliflower, florets

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

113 g

Mushrooms

1 tbsp

Italian Seasoning

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

370 mL

Crushed Tomatoes with Garlic and Onion

3 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat44 g
Saturated Fat20 g
Carbohydrate30 g
Sugar17 g
Dietary Fiber7 g
Protein42 g
Cholesterol130 mg
Sodium2360 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Colander
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce.

Add 8 cups water and 1 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, cut cauliflower florets into 1-inch pieces. Slice mushrooms. Peel, then mince or grate garlic.

2

Once boiling, add cauliflower to the pot and cook, until fork tender, 6-8 min. Drain cauliflower. Reduce heat to medium, then return pot to heat. Add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add garlic and cook, stirring, until fragrant, 30 sec. Remove from heat, then add cauliflower, 1 tbsp butter (dbl for 4 ppl) and season with salt and pepper. Mash until mostly smooth. Add half the Parmesan, then mash until combined.

3

While the cauliflower cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden and tender, 3-4 min. Add beef, then season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, then return to heat.

4

Add 2 1/2 tsp Italian Seasoning (dbl for 4 ppl), soy sauce and crushed tomatoes to the pan with beef. Bring to a gentle simmer, then reduce heat to medium. Season with salt and pepper. Cook, stirring occasionally, until ragout has thickened slightly and no longer watery, 5-7 min.

5

Transfer ragout to an 8x8-inch baking dish (9x13-inch for 4 ppl), smoothing over top. Dollop with cauliflower mash, then evenly spread. Sprinkle remaining Italian Seasoning and remaining Parmesan over top. Broil in the top of the oven, until golden-brown, 2-3 min.

6

Divide the casserole between plates.