It’s best to get the cauliflower in the steamer before cooking the vegetables and beef. This way all of the ingredients will be ready at the same time to bake.
1 heaping tablespoon sour cream (use creme fraiche for paleo or gaps)
1/4cup whole milk
1 1/2 teaspoons Celtic sea salt
Freshly ground black pepper
1 1/2cups grated cheddar cheese (omit if Paleo)
Instructions
Preheat oven to 350°F and adjust oven rack to medium position.
Heat the butter in a large skillet over medium heat. Add the bell pepper, onion, celery, and carrot and sauté the vegetables until tender, about 5 minutes. Make a well in the center of the vegetables and add the salt, pepper, and thyme. Stir the seasonings in the middle of the pan until fragrant, about 30 seconds, and then stir into the vegetables. Add the ground beef and stir and cook until beef is partially cooked, about 5-7 minutes. Pour beef filing into a 13 x 9-inch baking dish and spread evenly into a single layer.
Steam the cauliflower until tender. (If you don’t have a steamer then fill a large stockpot with water and add cauliflower. Simmer cauliflower until tender. Drain in a colander.) Place cauliflower, butter, sour cream, milk, and salt in the bowl of a food processor (you can also do this in a blender). Process until smooth. Season to taste with salt pepper. Spread pureed cauliflower over beef layer in baking dish. Sprinkle with cheddar cheese. Bake for 30 minutes or until bubbling and cheese is golden brown. Let cool for 10 minutes before serving.