• 12 oz. fresh or frozen cauliflower
• salt & pepper
• 4 T butter
• 4 oz cream cheese
• 1/4 c. milk
• 1/4 c. sour cream
• 1 T chopped parsley
• 1 T olive oil
• 1 large onion, chopped
• 3 carrots, chopped
• 2 cloves garlic
• 2 lbs ground meat (lamb, beef, turkey, sausage, combo... we use 1lb of ground venison & 1lb of ground sausage)
• 1 c. peas
• 1 c. corn
• 3 T flour
• 1 c. beef or chicken broth
• seasoning (we use fresh basil, onion powder, seasoning salt, and cayenne pepper
• 8 oz shredded cheese (we use pepper jack)
Instructions
1. Boil potatoes and cauliflower until soft. Use potato masher to mash and remove lumps. Add butter, cream cheese, milk, sour cream, salt, pepper, and parsley. Mash it. Mash it good! Set aside.
2. Brown ground meat in olive oil with onions, carrots, and garlic. Add peas and corn. Cook 3-4 minutes.
3. Sprinkle flour over meat mixture, mix gently and cook an additional minute. Add broth and simmer 4-5 minutes.
• I use a cast iron skillet which goes directly into the oven, so I do not transfer the meat mixture. If you've used a regular skillet, transfer the meat mixture to a 3qt. casserole or 9"×13" baking dish.
4. Sprinkle with shredded cheese. Top with mashed potatoes and spread them out to cover meat mixture completely.
5. Bake 20 minutes at 400°. Broil for 5 minutes to brown potatoes. (Depending on the type of meat used, you may want to use a paper towel to soak up the excess fat that comes to the surface.)
6. Garnish with chopped onions.
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