1 lb. ground turkey or beef
1 medium onion, diced
2 cloves garlic, minced
2 large carrots,chopped
½ cup mushrooms, chopped
1 Tbsp chopped fresh rosemary, divided
1 Tbsp chopped fresh sage, divided
1 Tbsp chopped fresh thyme, divided
½ cup + 2 Tbsp chicken stock
1 Tbsp potato starch
½ head cauliflower, chopped
Salt and pepper, to taste
Preheat oven to 400 degrees F.
In a large skillet, saute ground turkey or beef on medium heat until browned. Add onion, garlic, carrots and mushrooms and cook until soft, about 3 minutes.
Add a ½ cup of chicken stock and potato starch and bring mixture to a light boil, mixing often.
Turn off heat and add half of your fresh herbs (you’ll reserve the other half for your cauliflower mash) along with salt and pepper. Set aside.
Fill a medium saucepan with water and bring to a rolling boil. Cook cauliflower for about 7 to 10 minutes, until nice and soft, and drain.
In a separate bowl, whisk together egg, 2 tablespoons of chicken stock (or more if needed) and cauliflower. Using a potato masher or whisk, mash cauliflower until smooth and add reserved herbs along with a good pinch of salt.
Evenly divide 6 ramekins with the meat mixture until almost entirely full. Using a spatula, spread cauliflower mixture over top until meat is completely covered.
Place ramekins on a baking sheet and cook in the oven for 10 minutes then switch your oven to broil and cook for an additional 10 minutes. Allow a few minutes to cool and enjoy!