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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

285 g

Cauliflower, florets

½ cup

Parmesan Cheese, shredded


113 g


1 tbsp

Italian Seasoning

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

370 mL

Crushed Tomatoes with Garlic and Onion

3 g


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


½ tsp


½ tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


Divide the casserole between plates.