Beef and Mushroom Casserole
with Cheesy Cauliflower Gratin
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
285 g
Cauliflower, florets
½ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mushrooms
1 tbsp
Italian Seasoning
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
370 mL
Crushed Tomatoes with Garlic and Onion
3 g
Garlic
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
